Easy Lentil Ragu
A hearty, comforting bowl of pasta is always a good idea, and this Easy Lentil Ragu is a simple, plant-based take on the classic that doesn’t compromise on flavour.
Made with wholesome easy-to-find ingredients like red lentils, carrots, and chopped tomatoes, it creates a rich and satisfying sauce that’s packed with protein and fibre.
The combination of bay leaves, mixed herbs, and balsamic glaze adds depth and warmth, while maple syrup balances the acidity of the tomatoes.
Served over spaghetti and finished with fresh basil and vegan parmesan, this dish is perfect for a cosy weeknight dinner or meal prep for the week. It’s budget-friendly, easy to make and naturally vegan, gluten-free, and soy-free!
What you need
- onion
- garlic cloves
- bay leaves
- carrot (grated)
- red lentils
- chopped tomatoes
- veg stock
- tomato puree
- mixed herbs
- maple syrup
- balsamic glaze
- spaghetti
- basil
- vegan parmesan
Ingredient & Substitution Notes
Ingredient & Substitution NotesRed lentils: The star of the show, lentils make the perfect vegan ragu because they soften up super quickly and absorb all of the tasty tomatoey flavours. They’re also a secret superfood with lots of protein, so will also fill you up nicely.
I’ve not tested it but you could also substitute for green or brown lentils, but you might need to cook these a little longer (5-10 minutes) as they don’t normally soften as quickly as the red variety.
Chopped tomatoes: You could say, the key ingredient. A ragu wouldn’t be a ragu without tomatoes. Buy a higher quality can of chopped or whole tomatoes as they tend to have the biggest and most balanced flavour. My favourite is Mutti.
Tomato puree: Tomato paste adds a delicious rich tomato depth to the lentil ragu that cannot be replaced. Aim for the tomato puree that’s preserved with salt and not citric acid as they taste more seasoned and less tart. I used Mutti.
Balsamic glaze: I used balsamic glaze but you can substitute for balsamic vinegar too. It adds the perfect amount of sweetness and acidity to the tomato and lentil dish.
Basil: Fresh basil is one of my favourite herbs. Substitute for dried basil if you can’t get a hold of fresh – but be warned – you won’t get the same flavour punch!
Vegan parmesan: I used Violife Parmesan but you can also make your own. Try my Vegan Parmesan.
Mixed herbs: You can also substitute for any dried Italian herbs like oregano, basil or parsley.
Maple syrup: For added sweetness to cut through the acidity of the tomatoes. You could substitute for sugar.
Onion & Garlic: Ideally you don’t want to substitute the fresh stuff as they create the depth of flavour that the dish needs but if pushed you could substitute for the dried variety.
Bay leaves: If you can’t get hold of Bay leaves you can leave out or used Thyme or Rosemary instead.
Carrot: You could also use grated red pepper.
Which pasta is best for a ragu?
Wide surface area
In terms of the best pasta to serve with your lentil ragu it’s widely recommended to choose a wider shaped ‘ribbon’ like pasta like pappardelle or tagliatelle. Mafalde is also a great one but a little harder to come by. This time around I chose spaghetti which also works nicely, as does Linguine.
Sturdy texture
You want a pasta that’s going to hold it’s shape nicely. Usually speaking the higher quality pasta you go for the better flavour and texture you’ll get. My favourites are Barilla and DeCecco.
How to make easy lentil ragu
Chop the onion and garlic. Grate the carrot.
Add the onion to a large pan with a drizzle of oil and cook until softened.
Add in the garlic and bay leaves and fry for a few more minutes.
Throw in the remaining ingredients to the pan and stir through. Bring to a boil and simmer for 45 minutes until the lentils have cooked and you have a yummy thick sauce.
When the ragu is nearly done, put your spaghetti on to cook.
When the spaghetti is al dente, add in to the sauce and stir through.
Season and serve with optional basil and vegan parmesan. If you can’t get hold of any I have a delicious vegan parmesan recipe.
I love that this recipe hides a carrot in there, so fussy eaters can get in some vegetables! You could do this will other vegetables like courgettes, or even cook in some mushrooms.
This is the perfect meal for a big group of friends and family as it makes a good sized portion and is easily doubled.
If you’re intending to make a batch that you’ll eat the next day, cook the spaghetti fresh for how many servings you want. Otherwise the spaghetti can absorb the sauce and become dry if reheated and eaten the next day.
More pasta recipes
More pasta recipes- Easy Roasted Tomato Pasta
- Broccoli Stalk Pesto Pasta
- One Pot Vegan Pasta
- Super Easy Super Green Pasta
Did you make this easy lentil ragu recipe? Take a photo and tag it with #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, Tiktok, and Pinterest.
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Easy Lentil Ragu
Ingredients
- 1 onion
- 3 garlic cloves
- 3 bay leaves
- 1 carrot (grated)
- 200 g red lentils
- 2 400g tins of chopped tomatoes
- 1 l veg stock
- 2 tbsp tomato puree
- 1 tbsp mixed herbs
- 1 tbsp maple syrup
- 1 tbsp balsamic glaze
- Salt and pepper
Serve with
- 500 g spaghetti (use gluten free pasta for GFO)
- Basil
- Vegan Parmesan
Instructions
- Chop the onion and garlic. Grate the carrot.
- Add the onion to a large pan with a drizzle of oil and cook until softened.
- Add in the garlic and bay leaves and fry for a few more minutes.
- Throw in the remaining ingredients to the pan and stir through. Bring to a boil and simmer for 45 minutes until the lentils have cooked and you have a yummy thick sauce.
- When the ragu is nearly done, put your spaghetti on to cook.
- When the spaghetti is al dente, add in to the sauce and stir through.
- Season and serve with optional basil and vegan parmesan.
Video
Notes
- I love that this recipe hides a carrot in there, so fussy eaters can get in some vegetables! You could do this will other vegetables like courgettes, or even cook in some mushrooms.
- This is the perfect meal for a big group of friends and family as it makes a good sized portion and is easily doubled.
- If you’re intending to make a batch that you’ll eat the next day, cook the spaghetti fresh for how many servings you want. Otherwise the spaghetti can absorb the sauce and become dry if reheated and eaten the next day.
Nutrition
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24 comments
Nicole
It looked like you used fresh bay leaves. How many dried bay leaves would you use?
Danielle
That was delicious! Thank you very much!!
Deborah heaney
Hi, I have just turned vegan and I was stuck on what to eat. These recipes are a great help, can’t wait to try them thankyou.
Cathie
do you soak the lentils over night?
Elli
I have just finished making this recipe and it’s so delicious I had to stop eating to come back to comment. Super easy! Thanks!!
Suzie
Hi Madeleine,
I tried a lot of your recipes, I really liked them. :)This is such a good one, I loved it! I hope you like this version too! 🙂
Olivia Vinther
As my family isn’t vegan, I only eat vegan food when I have the house to myself. This was the case for this weekend, so I made a big batch of this dish, and it is so filling and tasty!
SaraV
This is easy and delicious, have made it so many times now, so tasty with relatively few ingredients
Lucy
This is one of my favourite recipes to make. I recently tried it with some chopped up mushroom and it was delicious and it bulked out the sauce a bit more. I never bother with the bay leaves or balsamic glaze and it turns out fine. Thanks for all your amazing recipes Maddie!
C.
This is really good and easy 🙂 <3.
Megan
This is one of my favourite recipes, I’ve been making it for a good few years now, and in that time we have had this at least once every 2 weeks! Firm favourite for us, super easy, comforting and cheap! We’ve also served it to lots of meat eating friends and family who have all loved it too.
Madeleine OliviaAuthor
This is awesome to hear you’ve been making this recipe for so long for your friends and family! Thank you Megan!
Linda
I keep coming back to this one! It’s a household favorite. Very versatile to adapt to whatever is in the fridge.
Currently cooking one with added bell pepper and mushrooms.
Madeleine OliviaAuthor
Thank you Linda! Sounds delicious!
Annie
This is so easy to make and absolutely delicious! It’s so versatile, add extra stuff… spinach, mushrooms and stuffed pasta, or just chuck spaghetti in there. Thank you Madeleine
Madeleine OliviaAuthor
Thank you so much Annie!
Charlie
This recipe is just perfect! I honestly now make it every week – so easy too!
Richard
Sooooo yummy – thank you for sharing!
Lauren
Wow! Just fab – love the flavours – as did my husband! Perfect family recipe x
Rex
This is definitely one I’ll be making again!
Djan
Great recipe for midweek meals and easy too!
Rowan
This was delicious! I added some fresh basil.
Madeleine
So glad you enjoyed Rowan. Basil is a great shout. x
JB
This recipe is so simple it has no business being this good!! But it’s absolutely delicious. I don’t have maple syrup so I just leave it out and it’s still so good. Thanks Madeleine!!