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.
Michele says
I just made a double batch for my vegetarian daughter & hubby expecting their first baby soon. It is so delicious...even from a non vegetarian's perspective. Will definitely make again as we want to reduce meat in our diets too. Thanks for sharing!
Carmen says
Love this! Just made it for lunch and it was so quick to make and so good! Thank you for sharing!
Sam Turnbull says
So thrilled you love it Carmen!
Raluca says
This is a good recipe, but I had a little problem with transforming the cups in ml/gr.. if you google it you find different measures so I puzzled me big time!
Danielle says
I made this with impossible burger, onions, garlic and mushrooms and it was SO easy and delicious. This will be my go-to when cooking quick meals for picky or non-vegan eaters!
LilyCatsMom says
Hearty, simple, and SO tasty. Simmered some chopped onion and celery in water until softened and then adding the tomato sauce, lentils (pre-soaked in hot water), and water with a tsp of "Better than Bouillon" vegetable base. Didn't have liquid smoke but used a dash of smoked paprika and the sauce had a lovely mix of flavors. Definitely going into the regular rotation, one of my teens is on an oil-free vegan diet for Lent and I'm so happy that oil-free vegan food can taste THIS good!
Sandra says
I had made this before and I forgot how quick and easy it was! I made it again tonight. I love how you can make it w pantry staples. It’s So good! You may want to season your sauce depending on what you use. I didn’t have veggie broth and I used better than bouillon - that stuff in a jar - and it still came out great!
Tara says
We made this ragu last night and loooooovvvved it! My husband who isn’t a big fan of lentils even had seconds. We had to skip the walnuts but added a little chopped kale that was on its last legs and chili flakes right at the end of cooking. Still it was excellent. And congratulations on your engagement!
Steph says
Stumbled along this recipe a while ago and its the BEST ragu that I have yet made!! We've had it a few times now and will keep doing so. Thank you
Maria says
I printed this recipe weeks ago and finally made it yesterday. The best vegan ragu ever. It's so much better than using the processed vegan meat crumbles. Thank you so much for sharing. The only ingredient I didn't use was the chili powder and I added sauteed onion and garlic at the beginning as well as some fresh basil. It was perfect for me and my family!
Sam Turnbull says
Aww yay!! Thrilled you enjoyed it, Maria 🙂
Rose says
I made this today! It is the best pasta recipe ever!
Delia Fey says
I loved the flavor!! I took some lentil mixture before I put the chili powder & walnuts in for my 4yo since she doesn't like spicy (LOL - I often can't be detect the spice but she's sure it's in there) and she cannot eat walnuts. I mixed those into the rest for my husband and myself - we loved it!!
This is saying something since I took a chance & used old red lentils that took a super long time. I had seen the recipe in a recent email & have been thinking of it ever since. What kind or brand of red lentils do you recommend, so it's fine in the least amount of time?
I will definitely look for fresher red lentils as soon as I can so can make this again!! Yum! Yum! YUM!
Delia
Rikki says
The walnuts and liquid smoke are what make this recipe delicious. I sautéed some mushrooms first to add extra veggies....or fungi ( Ha!).
This will be on my regular rotation!
Bravo, Sam!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Rikki 🙂
Jennifer says
Very flavorful recipe, but the cooking time for the lentils is incorrect. They need to be cooked for at least 30 minutes (likely closer to 45) in this recipe to be properly cooked and not crunchy. The flavor and texture are otherwise excellent. I’ve never heard of cooking lentils for less than a half hour, and this recipe is definitely no exception.
Nkr says
This recipe calls for red lentils. Red lentils cook for a much shorter time than other varieties. If you had problems with cooking time, it may have been because you used a different variety of lentils.
Karen says
I love this recipe so much! I had some extra veg in the fridge so added diced Carrot, mushrooms, red pepper, white onion and garlic to the recipe. Turned out amaze-balls. Thank you for sharing 🙂
Sam Turnbull says
You're most welcome, Karen 🙂
Janell says
Love this recipe....have made it numerous times and always enjoyed by adults and grandchildren! Have used 28oz of fire-roasted crushed tomatoes too as I always have that on hand...and it's fantastic. Thanks for all your work on your recipes.
Sam Turnbull says
You're most welcome, Janell, so happy you love my recipes 🙂
Rebecca Finnegan says
I am wondering if when the recipe calls for tomato sauce if that is truly just tomato sauce or if it's pasta/spaghetti sauce.
Sam Turnbull says
A pasta sauce would be perfect 🙂
ren says
Thank you! I was just going to ask this question Tomato sauce is tomato sauce, tomato based marinara sauce is (apparently) what this recipe calls for.
Simone King says
This recipe was a massive success - So quick and easy - my sister and niece are raving about it! My first time using liquid smoke too! 🙂 Thanks Sam! Oh and voted for you too!
Sam Turnbull says
Thank you so much, Simone! I appreciate it 🙂
Mady says
I had a problem with this recipe, it tasted amazing but the lentils never fully cooked. I looked up why and it is because of the acidity of the tomato sauce does not allow the lentils to ever finish cooking. Next time I make it I will cook the lentils in the broth before I add the sauce. Other than that one minor issue it was good.
Sam Turnbull says
I've never had that problem before!
Susan says
I definitely have had a problem getting lentils to soften in a tomato based soup or sauce. After having a pot of somewhat crunchy lentil soup I pre-cook them if to be used in a tomato based dish. Crazy, huh?
Rebecca says
Mady, I found this tip so helpful! Whenever I make a lentil and tomato based sauce, I now cook the lentils quickly on the stove first. I used to wonder why my lentil "sloppy joes" would have to cook for so long and still be crunchy.
Though my husband cooked this tonight and I forgot to mention your tip to him, so we had crunchy sauce, haha!
I saw a bunch of other comments saying their lentils didn't cook and I am guessing the acidity contributes to that! I do wonder why it works for some people and not for others. We add our lentils to a homemade sauce made from canned tomatoes - maybe it's more acidic than the pre-made store bough sauce.
Bekah says
Good for a chilie not a ragu.
Evie Werle says
Hi, could i make this with tinned rinsed lentils as I am on the fodmap diet and can't eat freshly cooked lentils.
Thanks
Evie says
Hi,
I only just stumbled across your site.
This recipe sounds delicious. I just have one problem, I follow the low fodmap diet, do you think I could substitute the red lentils with drained and rinsed tinned lentils as they are the only ones allowed on the fodmap diet.
Looking forward to your reply.
Sam Turnbull says
Yes, but I would reduce or omit the vegetable broth as the lentils are already cooked and won't absorb it. Hope that helps!