Author: Today I have for you, The Best Ever Lentil Ragu recipe. Yes, I know, I'm 100% biased because it's my own recipe, but my friends, you have no idea. No idea until you try it anyway, then you'll know the amazingness that is this lentil ragu recipe. This vegan ragu is so hearty, rich, slightly smoky, it makes for the best (secretly pretty healthy) comfort food heaven. But it gets even better: this recipe takes just 15 minutes to make. No really, 15 MINUTES. That's it. Talk about a perfect easy weeknight meal.
My hack is using a jar of store-bought tomato sauce. Then you just cook the lentils right in the sauce so they suck up the tomato deliciousness. Stir in chopped walnuts which add to the texture and richness, and spices to take it from store-bought to OMG how in the world did you make this sauce so scrumptious?
You may have tried my Tofu Bolognese recipe before, which is one of my most favourite recipes (I'm pasta obsessed). Well, this lentil version is competing now. They are both wonderful in their own unique ways so I recommend trying both dishes to see which one you like best. Or if you are like me, then you could add both pasta recipes to the regular rotation, because can you ever have too many pasta nights? The answer is no.
To Make The Best Ever Lentil Ragu:
Bring a large pot of water to a boil and cook the pasta according to package directions.
Add the tomato sauce, vegetable broth, and lentils to a large skillet or saucepan. Now, I know I will be asked if you can use green or brown lentils instead of red lentils. The answer is yes, but both green and brown lentils take about 20 minutes to cook (instead of the 10 minutes red lentils take to cook), so this will no longer be a 15-minute recipe. That's why I am such a huge fan of red lentils.
Cover and bring to a simmer stirring gently every now and then. Simmer covered for about 10 minutes until the lentils are tender.
Finish the sauce by stirring in the walnuts and all of the seasonings.
You can either toss the hot pasta with the sauce or spoon the sauce over top of the pasta. Garnish with a vegan parmesan cheese (Parmegan) if desired.
Common Questions:
Can you freeze Lentil Ragu?
If placed in the freezer after cooling and kept in air-tight container, lentil ragu can be frozen and then defrosted at a later date for quick lunches or meals. If kept this way, it should last in the freezer for about 3 months.
How long does Lentil Ragu last in the fridge?
If cooled before storing in the fridge and kept in a sealed container, lentil ragu should last for approx. 5 days.
Bon Appetegan!
Sam Turnbull
(click stars to vote)
The Best Ever Lentil Ragu!
Servings: - 6 servings
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Ingredients
For the lentil ragu:
- 1 650ml jar tomato sauce (or 3 cups homemade tomato sauce)
- 1 ½ cups vegetable broth
- 1 cup red lentils
- ½ cup chopped walnuts
- ¼ cup nutritional yeast
- 2 teaspoons soy sauce, (gluten-free if preferred)
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- ¼ teaspoon liquid smoke
For the pasta:
- 400 g spaghetti or pasta of choice, (gluten-free if preferred)
- Parmegan, (optional)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- Add the tomato sauce, vegetable broth, and lentils to a large skillet or saucepan. Cover and bring to a simmer stirring gently every now and then. Simmer covered for about 10 minutes until the lentils are tender.
- Finish the sauce by stirring in the walnuts and all of the seasonings. You can either toss the hot pasta with the sauce, or spoon the sauce over top of the pasta. Garnish with Parmegan if desired.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Barbara says
can brown lentils be used in place of the red lentils? id love to make this tonight but only have the brown lentils in the house
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Barbara! Brown lentils won’t work the same here unfortunately, red lentils break down into a sauce, while brown lentils stay firm. I’d recommend waiting until you have red lentils for best results!
Karen Sin says
I loved this. My life is crazy and I have animals to feed first. Usually throw my dinner together at the last minute.. Had all the ingredients but added some minced garlic. And used tamari instead of soy sauce( I have chronic migraine and avoid anything soy). The dish was so simple to put together and so satisfying. It’ going to become a weekly staple. Thanks!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed it Karen, thank you for the review 🙂
Laurel says
With such great ratings, I was so excited to try this recipe. I executed it perfectly with no substititions. Unfortunately, it just was not good at all (the whole family including myself didn’t care for it). Despite simmering for a little extra time, the lentils lend to a very gritty texture - unpleasant. I’m a 25-year vegetarian who’s well accustomed to lentils! The flavour profile was also not balanced, despite the addition of soy sauce, sugar, and smoke. It just wasn’t good. I must be an outlier! Love many of your other recipes 🙏🏼
Sam Turnbull @ It Doesn't Taste Like Chicken says
I’m sorry it wasn’t a hit for you, but I’m glad you’ve been enjoying other recipes 🙂
Sarah says
I'm new to vegan cooking.. in this recipe, what is the purpose of the nutritional yeast? Is it a replacement for cheese flavour or for binding purposes like eggs would traditionally do? Just thinking if I didn't have nutritional yeast and was looking to add a non began ingredient for family members then I'm keen to know. Thanks! Excited to make it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Sarah! The nutritional yeast adds a savory, cheesy flavor but isn’t essential for texture or binding. Feel free to skip it or sub with a bit of vegan grated cheese 🙂
Marsha says
This is a very good dish. I made a few changes like soaking the lentils for half an hour and cooking them in vegetable broth until tender like others suggested. I guess the conversion of 400 g of spaghetti to 14 ounces was off because I had a lot more than needed. Next time I will use 8-10 ounces. We loved the flavor of this, and the lentils gave it just the right amount of texture. Thank you for a great recipe. I will be making it often.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing, Marsha!
Ken says
Hi Sam, just wanted to thank you so much for this recipe. I have been making it for the past 5 years since I turned vegan, and have really come to rely on it for how easy it is to make and yet how tasty and nourishing it is. It has really helped me on my vegan journey. Keep up the good work 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy this has been a go to recipe for you for so many years Ken! Thank you for the review 🙂
Tamara says
This dish was excellent! I'm vegetarian but my husband isn't and we both loved this. Definitely making this again.
KR says
A quick, easy, delicious dish! I've made it lots of times, for meat eaters too, and everyone has liked it.
Jess @ It Doesn't Taste Like Chicken says
That's great news!
Sylvia says
The lentils took at least 30 minutes to cook. I really think soaking them first would have helped. They still weren't cooked enough after 30 minutes. My pasta was done way before the sauce, so I tossed it in EVOO to keep it from sticking. The sauce is very tasty and I will make this again.
Cece says
This is one of my favourite dishes to make. So good, so filling and so easy. Always on rotation.
Chana says
ZOIKES! This was delicious and super easy. I made it for a neighbor with a terminal disease and she absolutely loved it. I snuck some for myself too. Yummmmmm
Roseanna Ladd says
Fave! I made this yesterday I like making it on the
week-end because it us so fun.
Pasta Paradise.!
Jess @ IDTLC Support says
Pasta Paradise! Love it!
Stephen says
simple to cook but absolutely delicious!
Leah says
This is our go to Friday dinner. thanks so much!
Treena says
This is delicious!! I made a full batch and will freeze a lot of it and enjoy easy meals in the next few weeks. =)
Abi says
This is the absolute best ever ragu - vegan or otherwise! I actually can't quite believe how delicious it is!!! I'm thinking of making several batches to freeze for a fabulous and easy weeknight meal. I've made this several times exactly as the recipe and we always swoon over it. Thank you yet again for another winner!
mimi says
Would it be ok to use canned lentils or would that mess up the recipe?
Sam Turnbull says
Yes you can, just omit or greatly reduce the vegetable broth, and the lentils do not need to be cooked, just heated through. Enjoy!
Kim from Balto says
This recipe is delicious!! I'm not a vegan but I've fixed several delicious recipes from this website so I thought I'd give it a try. :o) I added sauteed onions and garlic. My split red lentils took approximately half an hour to cook to tender. As others stated in their reviews. I will definitely be making this again! Think I'll add some mushrooms too the next time. Thank you Sam!! XOXO
Sam Turnbull says
So happy you enjoyed it Kim!