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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
