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Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience



Total time

90 minutes


Dinner, Lunch


  • 3 tbsp olive oil
  • 2 onions (finely chopped)
  • 3 carrots (finely chopped)
  • 3 celery sticks (finely chopped)
  • 3 garlic cloves (crushed)
  • 500 g dried red lentils
  • 400 g chopped tomatoes (can)
  • 2 tbsp tomato puree
  • 2 tsp dried oregano
  • thyme
  • 3 bay leaves
  • 1 l vegetable stock
  • 500 g spaghetti
  • Parmesan  (or vegetarian cheese, shredded, to serve)


  1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
  2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
  3. View the recipe instructions at BBC Good Food

Contains allergens
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