Lentil ragu with spaghetti recipe
Created by The Tesco Recipes team
Packed with nutritious lentils and Vitamin C-rich carrots, this vegan version of spaghetti bolognese is on the table in just over half an hour. A failsafe weeknight meal sure to feed (and please) the crowd.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 648 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 300g carrots, peeled and diced
- 3 garlic cloves, crushed or grated
- 225g red lentils
- 400g tin chopped tomatoes
- 1 vegetable stock pot, made up to 1ltr
- 350g spaghetti
- 20g fresh basil, leaves picked
- 50g baby spinach leaves, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2730kJ 648.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 101.2gProtein 28.0gFibre 17.1g
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Method
- Put the oil, onions and carrots in a large, deep frying pan and fry for 15 mins over a medium-low heat until softened but not coloured. Add the garlic and cook for 1 min more.
- Stir in the lentils, tomatoes and stock. Bring to the boil, then reduce the heat to low and simmer for 15-18 mins, stirring frequently to stop it sticking, until the lentils are just tender.
- Meanwhile, cook the spaghetti to pack instructions.
- Reserve the smaller basil leaves for serving; roughly chop the rest, then stir through the sauce with the spinach. Season to taste, then serve with the spaghetti, topped with the reserved basil leaves.
- Cook's tip: Add 1-2 tsp dried oregano at the start of step 2 and 1 tsp Marmite stirred in at the end for a good hit of umami flavour.
- See more Spaghetti recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
