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overhead photo of lentil ragu served in a bowl with bow tie pasta.

Lentil Ragu

Robyn
This vegan lentil ragu with earthy green lentils and sweet butternut squash is a healthy and comforting family dinner, perfect for winter.
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course dinner
Cuisine Italian
Servings 4 people
Calories 287 kcal

Ingredients
  

  • ½ tablespoon olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic crushed
  • 2 stalks celery finely diced
  • 1 carrot finely diced
  • ½ large butternut squash (or 1 small) cut into 1.5cm / .6inch cubes
  • ½ tablespoon tomato puree
  • 1c (200g) green lentils
  • 14oz (400g) tin/can tomatoes
  • 3½c (875ml) stock
  • 1 bay leaf
  • 1 sprig fresh rosemary or use pinch dried rosemary
  • Salt
  • Black pepper
  • Fresh parsley, to serve optional

Instructions
 

  • In a medium to large saucepan cook the onion in the olive oil over a low heat, stirring occasionally, for 15 minutes, until soft and caramelised.
  • Add the garlic, celery and carrot, butternut squash and a splash of water and stir.
  • Raise the heat slightly, cover with a lid and cook for 10 minutes.
  • Stir in the tomato puree and add the lentils, tinned tomatoes, stock, bay leaf and rosemary and black pepper. Cover and bring to a simmer.
  • Simmer for 40 minutes, until the lentils and vegetables are tender.
  • Check for seasoning and add salt and pepper to taste (some bought stocks are very salty). * for a thicker sauce see notes below
  • Serve with pasta and fresh parsley sprinkled over the top.

Notes

  • Extra step for a thicker sauce – take out 1 ½ cups/ 3 heaped tablespoons of the ragu and blend until smooth before stirring back in to the ragu. 

Nutrition

Calories: 287kcalCarbohydrates: 53gProtein: 15gFat: 3gSaturated Fat: 1gSodium: 915mgPotassium: 1185mgFiber: 20gSugar: 10gVitamin A: 13922IUVitamin C: 40mgCalcium: 105mgIron: 5mg
Keyword autumn fruit, butternut squash, green lentils, vegan ragu, Winter

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