Lentil ragu

I’ve been looking for easy one pot recipes for a while especially looking after two small children sometimes I just need ease but I don’t want to compromise on flavour. I spotted this recipe on a blog and modified a teeny tiny bit to make it even easier: https://itdoesnttastelikechicken.com/the-best-ever-lentil-ragu/

It tasted superb, really deep flavours which was a surprise. There was next to no preparation, just opening some cans, no chopping, no frying onions and garlic, no standing over the hob for half an hour and hardly any washing up. My kind of dish when I’m knackered or frazzled out by toddler demands!

Lentil Ragu for 2 and a hungry toddler


Carton of tomato passata (500g)
Can of cooked lentils
One vegetable stock cube dissolved in 450ml of boiling water
30g of finely chopped nuts, texture of breadcrumbs (I used a mix of almonds and pumpkin seeds pulsed in the food processor but you can use what you have, walnuts and sunflower seeds I’d imagine would also be good)
Heaped tablespoon of nutritional yeast (not essential if you don’t have it, could substitute with grated parmesan)
1 teaspoon soy sauce
1 teaspoon brown sugar
1/2 tsp chilli powder (less if you don’t want a kick)
few grinds of black pepper

1 teaspoon liquid smoke or 1/2 teaspoon smoked paprika

Serve with spaghetti

This is the easiest sauce ever! Put all the ingredients in a deep heavy pan and bring up to simmering and keep on a low simmer until it is the thickness you desire. I like it to be  thick so it coats the pasta well. Stir regularly to make sure it doesn’t stick to the bottom. Mine took about 25 mins. Spoon over your hot spaghetti and enjoy.


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