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 Parmegan if desired.
This easy vegan pasta takes just 15 minutes to make! Vegetarian ragu recipe is hearty, rich, slightly smoky, and makes for the perfect weeknight meal.
- 1 650ml jar tomato sauce (or 3 cups homemade tomato sauce)
- 1 1/2 cups vegetable broth
- 1 cup red lentils
- 1/2 cup chopped walnuts
- 1/4 cup nutritional yeast
- 2 teaspoons soy sauce (gluten-free if preferred)
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1/4 teaspoon liquid smoke
- 400 g spaghetti or pasta of choice (gluten-free if preferred)
- Parmegan (optional)
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.
Bon appetegan!
Sam.
Hi Sam,
Needed something to do with the red lentils I bought. Scrolling through your blog and saw this recipe. Got one thing to say this is really good. Just finished making it. Added garlic and dehydrated onions but otherwise stuck to the recipe. Love it. Thanks
So happy you enjoyed it, Belinda 🙂
Just curious if it would be possible to make this without the walnuts? Not a big fan of them, but not sure how integral they are to the recipe as a whole.
Hi Katie, absolutely. The walnuts add a bit of crunch and texture to the dish, so without them, the sauce might be lacking a little chew, but by all means, skip em if you don’t like em!
Can you make this in advance? Does it freeze/reheat ok? Many thanks
I haven’t tried it myself, but my research says that lentils should freeze fine. Enjoy!
Thank you!
So easy & soooooooo good! Carnivore husband basically inhaled it, too (he denies that now, but I know what I saw ;-)!). Thank you!
Bahahaha! Love it!!
Love your site and videos! I’m looking forward to making this for dinner…what are your thoughts on using coconut sugar instead of brown?
Thank you so much.
LS
Thanks so much, Liz! Coconut sugar should work just fine 🙂
Thank you so much for this recipe! I made it tonight for the first time and it turned out awesome. Lots of flavor, lots of meaty texture with the walnuts and lentils. It was pretty close to a bolognese style sauce, and it came together so quickly. I make a lot of vegan meals from scratch and it can be very time consuming, so I love that this is a quick and easy meal to put on the table. My only change was to add in some Italian “sausage” I made using crumbled seasoned tofu that I baked earlier. I also loved your seasoning choices — they really make a jarred sauce sing.
This is definitely a recipe that goes into my permanent “make again” file!!
Wonderful!!! SO happy you enjoyed it so much. I’m all about quick and easy recipes, jampacked full of flavour, so I hope you find more recipes to enjoy on my site 🙂
I love what you’ve done here. This is a new family go-to recipe. Yum!
Wonderful! Thrilled it’s a new fam fave, Amanda 🙂
Delicious! I think the chilli I have in the spice rack at the moment is a bit potent so I dialled down on the quantity of chili tonight having first made a version that was definitely more like a spicy curry than a ragu. Both versions lovely in their own way but a bit less heat went better with the pasta so I’ll be checking the chili in future! I found pecans make a good sub for the walnuts if the cupboard stock-control has gone wonky ;o)
So happy you enjoyed it, Joanne 🙂
Oh my gosh. . . this was so delicious! I only had brown lentils in my pantry so I had to increase the cooking time a bit, but it turned out amazing! Loved it! Thanks for yet another great recipe!
Wonderful! So happy you enjoyed it so much, Kelly 🙂
Yummmmmmmm! My husband and I were delighted!
Happy to hear it, Shelley 🙂
Hi, firstly we love thIs versatile recipe. Thank you! is it possible to freeze?
Yes the sauce should freeze well, but prepare a fresh batch of pasta and you should be good to go 🙂
I made this last night and we really liked the flavor of the sauce. However, it seemed like the lentils absorbed too much of the sauce. I did cook it longer than 10 minutes though as the lentils we’re too crunchy when I tried them. Any suggestions?
Did you use red lentils? I ask because green or brown lentils take twice the time to cook. If you did use red lentils, it could have taken longer just due to different stoves. If your sauce gets too thick you can always just thin it out with a bit more tomato sauce, vegetable broth, or water.
Hi Sam, I made this tonight and we LOVED it. I was a little worried about my husband liking it because of the lentils in the tomato sauce. He wasn’t sure if he wanted the walnuts in the sauce, so I sprinkled some on top for both of us. We agreed it added a really nice texture to the dish. I was so happy when he wolfed it down and then said, “I think I’ll take this for lunch tomorrow.” I told him, “It’s a Sam recipe so I knew it would be great!”
Thank you for sharing your talent with us. Every recipe I have tried is wonderful so far!
Oh yay!!! So happy you and your husband loved it so much, and every recipe you have tried 😀
This is really delicious and super easy to make. We will be having it again for sure!
Yay! Thrilled you loved it, Amanda!
Loved this recipe. It was easy to make as advertised. Couldn’t use the walnuts as I’m allergic but it was delicious without them. Thank you!
So happy you enjoyed it, Sherryl 🙂
I have been cooking my hearth out this week well like every week …. with all your recipes !!! Let me tell you this ragu was the best ever ….but I tweaked it a little bit . First I sautéed a finely chopped red onion than I added garlic added the chili powder to give it some flavor and I followed the recipe . I didn’t add the walnuts , sugar because after tasting it I thought I could add some sautéed garlic mushrooms I degleased with about 2 table spoon of some dry Marsala wine and I added to the finish product …I skipped the walnuts and the nutritional yeast….this recipe was soooo good …I know I replaced some ingredients but it such a versatile recipe …you can change it the way you want …thank you for this amazing recipe !!
It’s so hard to find good vegan recipe , this one is so satisfying you trully don’t miss the meat ..
Wonderful! So happy you loved it so much, Briigtte 🙂
Hi there. I just made this for NYE dinner. It was delicious but I just wanted to make 2 comments. I feel like it needed something so next time I would start with onion or garlic and I also think some more seasoning and parsley. Otherwise it was great. Will check out some other of your recipes. Happy new year.
Hi Sue, glad you enjoyed it. The spices can depend on the tomato sauce you use as well, as they can vary hugely in flavour. You can always spice to taste 🙂
This was easy-peasy and delicious! I didn’t have enough walnuts and subbed some almonds – it turned out great. Will make again 🙂
Wonderful!
I had my doubts when I smelled the liquid smoke, but I’ll be darned if it didn’t come out deliciously! I made my own marinara but the hubs even enjoyed it. Thanks, this one will be a regular!
Yes, liquid smoke can be potent when first added but the flavour quickly simmers down. Thrilled you loved it so much, Lauren!! 🙂
Say, I love the pictures of Chickpea in your cookbook. (The recipes ain’t bad, either.)
Haha thank you, Bethery 😀
Just what I needed! Something quick, satisfying, and tasty for dinner. I have been doing so much cooking over the holidays I was ready for something easy! This is great. Thanks so much! PS – the waffles from your cookbook were a hit at my Xmas brunch. Someone compared them (favorably) to funnel cakes. I also used your version of scrambled tofu with lots of toppings. I make them before the guests arrive and keep them warm in a rectangular Crock-Pot.
Yay! Thrilled you loved it, Joanne, and thrilled you loved the waffles and tofu scramble as well 🙂
Had this for dinner tonight – will be making it again. All I had were brown lentils, so it did take a little longer, but was very good! The hubs and I are working towards healthier eating and looking to have many meatless meals as we work towards a whole food plant based diet.
So thrilled you enjoyed it, Debra! 🙂
In my world, pasta and chocolate tie for first place. However, I began a 60 Day Juice Cleanse yesterday, but I am still going to make this dish, not with regular pasta, but with spiralized zucchini and summer squash!!! Woot! My inner Santa gave me a vegetable spiralizer for Christmas, so now all I have to do is just sub the veg noodles for the flour-carb encrusted usual. The only ingredient I need are the red lentils, I have all the other ingredients – Thanks so much for this gem, Sam!
Pasta and chocolate… you are speaking my love language! Hahaha! Good luck with the cleanse, I hope you enjoy this pasta 🙂
I’m a new follower and this looks like delicious, quick comfort food. Thank you!
Welcome, Deb! I hope you enjoy it 🙂
What kind of tomato sauce do you use?
Hi Chana, whichever your favourite tomato sauce is will work perfectly. This time I used Classico brand Tomato & Basil. 🙂
Looks great, Sam, I’m assuming the calories per serving include the pasta?. I’m counting carbs for diabetes. i’d like to swap out the pasta for zucchini noodles do you have a nutritional count for the sauce only?
thanks
Ali
Thanks, Ali! Yes, it does. I’ve added the recipe to My Fitness Pal without the pasta so you can see the nutrition. Enjoy!
This looks like the perfect dish for my late work days! However….my husband is not a fan of nuts. In.Anything. Can I use more lentils? Substitute something else? Thank you! I can’t wait to try this!
The walnuts add a bit of texture, so you could simply skip them, or you could try adding in a seed such as sunflower seeds if that is appealing to you. Enjoy!