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Dinners

Spaghetti Lentil Ragu

by Ben, So Vegan February 7, 2021September 21, 2022
February 7, 2021September 21, 2022
Lentil Spaghetti Ragu Vegan Recipe

A really simple and wholesome pasta, which is packed with protein and flavour.

  • You can make this gluten-free by simply substituting soy sauce for tamari and wholewheat spaghetti for a gluten-free version.
  • We use dried red lentils which are relatively quick to cook – you can try other varieties but they might take longer to cook until soft.
  • The sauce is great for freezing and using as meal-prep. You can also serve it with jacket potato or a grain such as buckwheat.

Lentil Spaghetti Ragu Vegan Recipe

Spaghetti Lentil Ragu

Serves: 4 people Prep Time: 10 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Lentil Spaghetti Ragu Vegan Recipe olive oil
  • 2 carrot, diced
  • 3 garlic cloves, peeled + diced
  • 250g / 8.8oz dried red lentils, rinsed
  • 2 x 400g / 14.1oz tins of chopped tomatoes
  • 1 tbsp soy sauce
  • 2 tsp dried oregano
  • 2 tsp dried rosemary
  • 2 tbsp capers, drained
  • 2 tbsp balsamic vinegar
  • salt + pepper
  • 1/2 stock cube
  • 320g / 11.3oz wholewheat spaghetti
  • 40g / 1.4oz walnuts, roughly chopped
  • small handful of fresh parsley leaves, chopped

Method

  1. Place a deep pan on a medium heat and drizzle in a tablespoon of olive oil. Once hot add the carrot and garlic to the pan and fry for 5 minutes.
  2. Add the lentils to the pan along with the tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar and pinches of salt and pepper. Then crumble in the 1/2 stock cube and pour in 400ml (13.5 fl.oz) of hot water. Bring the sauce to the boil, then lower the heat and simmer for 15-20 minutes or until the lentils are cooked. Add a splash more water if the sauce gets too dry.
  3. Meanwhile cook the pasta as per the packet instructions. Then add the walnuts to a hot pan on a medium - high heat and toast them for a few minutes. Season with a pinch of salt and pepper, then remove the pan from the heat.
  4. Serve the lentil ragu on top of the pasta, then top with the toasted walnuts and chopped parsley.

Notes

Nutritional information per serving: Calories 630kcal / Protein 30.7g / Fat 14g / Sat Fat 1.9g / Carbs 101.7g / Sugar 17.1g / Fibre 25g

Did You Make This Recipe?
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Cosy mealsPasta loversQuick dinners
5 Comments
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5 Comments

Eli February 27, 2021 - 9:26 pm

It was delicious and so simple to make. Thank you for another great recipe!

Reply
Ben, So Vegan March 31, 2021 - 11:32 am

Thanks Eli 🙂

Reply
Denise Curry April 3, 2021 - 1:57 pm

Delicious as are all your recipes

Reply
Tina from the Netherlands April 21, 2021 - 4:52 pm

It was delicious and simple to make!
We enjoyed this meal

Reply
MariT November 16, 2021 - 6:20 pm

delicious!! Thanks!!

Reply

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