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
The Best Ever Lentil Ragu!
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
Bon appetegan!
Sam.
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!