Easy Lentil Ragu (Vegan)

This lentil ragu is a hearty, delicious vegan pasta sauce featuring tender, nutty lentils and simple vegetables cooked in a rich tomato sauce. It's nutritious, easy to make using canned lentils and comes together in 40 minutes!

This lentil ragu (bolognese) is made using ready-cooked canned lentils for a quick and easy vegan dinner. It involves preparing a rich tomato and vegetable sauce, adding lentils and serving with pasta. It's satisfying, delicious and good for you.

I made this lentil tomato pasta sauce using canned rather than dried lentils for several reasons. Firstly, for convenience. While this recipe is ready in 40 minutes using dried lentils increases cooking time by at least 20 minutes.

Secondly, using pre-cooked lentils simply produces better results. I found that cooking lentils from scratch in the tomato sauce required adding a large amount of moisture, which, in turn, diluted the flavour (even though I added extra seasoning). What's more, by the time the lentils were tender the vegetables lost most of their flavour and sort of disappeared in the mixture.

When I used canned lentils, on the other hand, the tomato sauce was rich and flavourful, the vegetables retained some texture and the lentils did not overpower my vegan ragu.

A similar vegan pasta dish you might like is tofu bolognese.

Lentil ragu ingredients and substitutions

• Lentils: use either brown or green lentils from a can. You will need approx. 1.5 cups cooked lentils.
• Tomato passata.
• Tomato paste.
• Vegetables: onion, celery, carrot, red bell pepper (adds sweetness) and garlic.
• Mushrooms: use either regular white mushrooms or cremini/chestnut mushrooms.
• Herbs: I used Italian herbs, but you can just add a bit of thyme, oregano or basil.
• Stock: I used vegetable stock, but you can use vegan 'beef' stock or vegetable bouillon powder, instead (1-2 tsp).
• Soy sauce: adds more depth of flavour.
• Vegan white wine: you can use regular or alcohol-free wine.
• Olive oil.
• Plant butter.
• Salt and pepper.

What lentils to use

This easy lentil ragu sauce can be made using any lentils that keep their shape in cooking. So either brown, green, Puy or black (beluga) lentils will work. I do not recommend using red lentils as they can produce a mushy texture (especially if you freeze and then defrost your ragu sauce).

Step-by-step recipe instructions

1. Brown mushrooms: In a non-stick pan heat a tablespoon of oil, add the mushrooms and cook for 4-5 minutes over a fairly high heat until the mushrooms reduce in volume and begin to brown (try not to stir too much). Add the soy sauce and cook for another minute or so until the mushrooms start to become a little sticky, stirring often. Remove from the pan and set aside.

2. Cook vegetables: Using the same pan melt the butter with 1 tablespoon of oil, add the onion, celery, carrot and red pepper and cook gently for about 10 minutes, until softened, stirring often. Add the garlic and cook for 1-2 more minutes. Add the wine, increase the heat and cook for another minute or so.

TIP: At this point start cooking the pasta (al dente, according to packet instructions).

3. Cook sauce: Add the passata, tomato paste, stock, herbs and pepper to taste. Stir, cover, bring to a simmer then cook gently for 10 minutes, stirring occasionally.

4. Add lentils and mushrooms: Stir in the lentils and mushrooms, cover and bring to a simmer again then cook gently for 5 minutes.

5. Serve: Remove from the heat, add more stock or salt and pepper, if needed, and serve your tomato lentil sauce over pasta.

*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.

Serving suggestions

I love to serve this brown lentil ragu with linguine pasta garnished with finely chopped sun-dried tomatoes (as in the photos) or a spoonful of sundried tomato pesto. I also add lots of fresh basil and a sprinkling of red pepper flakes. You can also serve it with a drizzle of extra virgin olive oil, nutritional yeast or grated vegan cheese. For an extra savoury finish garnish with capers.

This pasta dish is delicious served with garlic bread, grilled vegetables, such as broccoli, zucchini or red peppers. For a vegetarian option serve with grilled halloumi.

How to adjust flavour and texture

• Add a red chili pepper in Step 2 for a bit of heat.
• Add a teaspoon of smoked paprika for a different flavour twist.
• You can add a splash of plant milk/cream (or pasta water/stock) to loosen the consistency of the sauce as well as tone down the acidity.

Top tips

• Drain and rinse the lentils, set aside in a strainer then start preparing the sauce.
• To save time you can brown the mushrooms and cook the vegetables simultaneously in separate pans.
• Boil the pasta while the sauce is bubbling away. Save some of the pasta water to add later, if needed.
• This sauce will thicken as it cools so to loosen the consistency add a drop of pasta water, stock or plant milk/cream.
• Best served hot over pasta. I used linguine but spaghetti or larger pasta shapes will work, too.
• Refrigerate leftover lentil bolognese ragu sauce covered, for up to 4 days. Reheat in a saucepan or microwave.
• Freeze for up to 3 months. For best results defrost overnight in the fridge.

More lentil recipes to try next

• Lentil Vegetable Shepherd's Pie
• 2-Lentil Lasagna
• Vegetarian Moussaka (Mushrooms & Lentils)

See also these other easy, delicious vegetarian dinner ideas as well as more pasta meals (including non-vegetarian recipes)!

Recipe

Keep in touch!

If you make this vegan lentil ragu recipe I'd love to know how it turned out for you. What lentils did you use? Let me know in the comments below, thanks:)

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