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Red Lentil Ragu

Written By Joseph Jackson 23 Nov 2019

The perfect veggie ragu for a winter weekend! Freeze any leftovers in single-serving portions by spooning into silicon cupcake cases and popping in the freezer.

Red Lentil Ragu

1 Tbsp olive oil

1 medium onion

1 large carrot

1 stick celery

2 garlic cloves, minced

250g dried red lentils, rinsed

1 tin chopped tomatoes

1 Tbsp tomato puree

500ml vegetable stock

Few sprigs of fresh oregano or 1 tsp dried

1 bay leaf

1 Tbsp yeast extract

Salt and pepper


  1. Roughly chop the onion, carrot and celery and pulse in a food processor until finely diced. Alternatively, dice the vegetables by hand.
  2. Heat the olive oil over medium heat in a deep saucepan, add the diced vegetables and garlic, and cook gently 10 minutes or until soft.
  3. Add the lentils, tomatoes, tomato puree, stock and herbs. Bring to a boil, reduce the heat, then cover and simmer 45 minutes or until the lentils are tender.
  4. Stir in the yeast extract and taste. Adjust the seasonings, adding salt and pepper, a bit more tomato puree, another squeeze of Marmite, etc.

Serve atop bowls of linguine or your favourite pasta. Top with grated parmesan cheese, if desired.