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.
Joanne says
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)
Sam Turnbull says
So happy you enjoyed it, Joanne 🙂
Kelly says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed it so much, Kelly 🙂
Shelley says
Yummmmmmmm! My husband and I were delighted!
Sam Turnbull says
Happy to hear it, Shelley 🙂
Joanna says
Hi, firstly we love thIs versatile recipe. Thank you! is it possible to freeze?
Sam Turnbull says
Yes the sauce should freeze well, but prepare a fresh batch of pasta and you should be good to go 🙂
Diane says
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?
Sam Turnbull says
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.
Vicky says
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!
Sam Turnbull says
Oh yay!!! So happy you and your husband loved it so much, and every recipe you have tried 😀
Amanda says
This is really delicious and super easy to make. We will be having it again for sure!
Sam Turnbull says
Yay! Thrilled you loved it, Amanda!
Sherryl Judd says
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!
Sam Turnbull says
So happy you enjoyed it, Sherryl 🙂
Briigtte says
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 ..
Sam Turnbull says
Wonderful! So happy you loved it so much, Briigtte 🙂
Sue says
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.
Sam Turnbull says
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 🙂
Emily says
This was easy-peasy and delicious! I didn't have enough walnuts and subbed some almonds - it turned out great. Will make again 🙂
Sam Turnbull says
Wonderful!
Lauren says
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!
Sam Turnbull says
Yes, liquid smoke can be potent when first added but the flavour quickly simmers down. Thrilled you loved it so much, Lauren!! 🙂
Bethery says
Say, I love the pictures of Chickpea in your cookbook. (The recipes ain't bad, either.)
Sam Turnbull says
Haha thank you, Bethery 😀
Joanne says
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.
Sam Turnbull says
Yay! Thrilled you loved it, Joanne, and thrilled you loved the waffles and tofu scramble as well 🙂
Debra says
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.
Sam Turnbull says
So thrilled you enjoyed it, Debra! 🙂
Carol says
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!
Sam Turnbull says
Pasta and chocolate... you are speaking my love language! Hahaha! Good luck with the cleanse, I hope you enjoy this pasta 🙂
Deb says
I'm a new follower and this looks like delicious, quick comfort food. Thank you!
Sam Turnbull says
Welcome, Deb! I hope you enjoy it 🙂
Chana says
What kind of tomato sauce do you use?
Sam Turnbull says
Hi Chana, whichever your favourite tomato sauce is will work perfectly. This time I used Classico brand Tomato & Basil. 🙂
ALI GRUTTADAURIO says
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
Sam Turnbull says
Thanks, Ali! Yes, it does. I've added the recipe to My Fitness Pal without the pasta so you can see the nutrition. Enjoy!
Suzy says
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!
Sam Turnbull says
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!