Lentil Ragu


  • 1 x onion, finely chopped
  • 250g red lentils, soak for 20 minutes & rinse thoroughly in a sieve
  • 2 x tins chopped tomatoes
  • 1 tablespoon olive oil
  • 1 x clove garlic, crushed
  • 2 x large carrots, finely chopped
  • 2 x sticks celery, finely chopped
  • Salt & pepper
  • 2 x bay leaves
  • 2 tablespoons chopped fresh herbs (can include thyme, rosemary, basil, marjoram or oregano); or use 2 teaspoons dried oregano or mixed herbs


  • Chopping board
  • Knife
  • Saucepan
  • Sieve
  • Spoon for stirring


In a large saucepan, gently fry the onion, celery & carrot in the oil until soft.

Add the lentils, garlic, bay leaves, herbs & tomatoes.

Simmer for at least 30 minutes, until the veg & lentils are soft & the sauce has thickened.

Season to taste.

This is really versatile & can be served in the following ways:

With pasta

As a base for a vegetarian shepherd’s pie, lasagne or moussaka.

It also works well as a stuffing for baked peppers.