Creamy Lentil Ragu

Name: Lentil Ragu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Olive oil; 1 red onion (finely chopped); 2 garlic cloves (crushed); 250 g puy lentils; 250 ml double cream; 20 g sun dried tomatoes; 2 handfuls of spinach; 200 g pasta; Parmesan (to grate)

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This rustic and warming lentil ragu is so delicious and so easy. It uses French puy lentils simmered in double cream, sun-dried tomatoes, wilted spinach and lashings of parmesan – ready in under 30 minutes using convenient lentil pouches. Full of flavour, texture and protein, it’s vegetarian comfort food at its best.

This lentil ragu is a recipe I find myself coming back to time and time again – it’s creamy, rich, and satisfying in that way that only a pasta dish can be, yet still light enough to enjoy year-round. The lentils add a savoury depth that makes this feel far richer than it is, and using a pouch of pre-cooked lentils means dinner is on the table in under 30 minutes. That said, I’ve included the traditional method too, for those days when you want to take your time or batch cook ahead. For something meaty, try my beef shin ragu.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make lentil ragu:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Lentil Ragu Recipe

Why you will love this recipe:

Uses ready-cooked lentils from pouches for speed, with an optional method for home-cooked lentils.
Creamy, savoury sauce with a balance of sweetness from sun-dried tomatoes and Parmesan.
Easily adaptable – swap dairy, omit ingredients, or bulk up with mushrooms or herbs.
Lentil ragu freezes well and reheats beautifully – perfect for batch cooking.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Puy lentils – Sometimes I cook the lentils from scratch just like my mum always did, but here, where time is really of the essence, we are going to cheat and use the cooked pouches or tins in this lentil ragu. If you want to cook lentils from scratch, see Cooking Tips

Double cream – also known as heavy cream, this forms the base of the sauce and makes it creamy and delicious.

Sundried tomatoes – buy the ones packed in oil in a jar. You don’t need many, so keep the jar sealed in the fridge for future uses (like my beetroot and goat’s cheese salad).

Substitutions and Variations:

Lentil substitution: Tinned green lentils or brown ones work, but as I say, I opt for puy for the best result. You could use dried red lentils or dried puy lentils too.

Spicy notes: Add chilli flakes when you add the garlic to make a spicy lentil ragu.

Non-dairy option: Use plant-based cream or crème fraîche and nutritional yeast for umami.

Lighter option: use a few spoonfuls of crème fraiche and then add about 150ml vegetable stock to loosen. Let that bubble away, and it will thicken. It gives a creamy texture without the need for double cream.

Here’s how to make lentil ragu:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: To a large pan over medium-high heat, add a drizzle of oil then add the onion. Season well and fry gently for 5 minutes or so until soft. Once the onions are nice and soft, add the garlic and cook for 30 seconds.

TWO: Tip in the lentils and the chopped sun-dried tomatoes. Stir together. At this point, get a large pot of water on to boil and salt it well. Add pasta to the water and cook according to package instructions. Pour in the cream and let it bubble for 5 or so minutes.

THREE: You want it to thicken up and form a luscious sauce. Taste and adjust seasoning. Depending on the lentils you used, they will really need some salt and pepper.

FOUR: Add the spinach and cook for another minute until it’s just wilted.

FIVE: Keep on a low heat and keep warm, allowing to gently bubble.

SIX: Once the pasta is cooked, add to the pan of lentils along with a splash of pasta water and a good grating of parmesan. Stir together well for 1 minute until the sauce is nicely coating the pasta. You may need more parmesan.

Cooking Tips:

Cooking your own lentils rather than using canned/pouched: For 2 people, use 250 g dried French puy lentils.

Add 2-3 tbsp olive oil into a pan with a lid.
Add one chopped onion and sprinkle with salt and cook over a low to medium heat till soft (about 5 minutes).
Add the crushed garlic and cook for 30 seconds before adding the lentils. Give it all a good stir and then cover with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked.
Most of the liquid will be absorbed, if it’s too watery, take the lid off and turn the heat up, if it’s looking a bit dry and the lentils aren’t quite cooked, add a splash more water.
You could also do this with dried red lentils – they cook quicker than dried puy lentils.

Under-seasoning: Lentils need salt to taste their best. That’s why I like the pouches, as they are well seasoned already. If you used canned lentils, always taste and adjust salt and pepper. It will need a good pinch to taste best.

Sauce too thin? Simmer a little longer on the heat or add more parmesan. You could use the back of your spoon to mash up a few of the lentils. Then stir together, and this thickens the rest of the lentil ragu.

Sauce too thick? Add pasta water when you add the pasta and it will loosen just fine.

Frequently Asked Questions

Can i make lentil ragu ahead of time?

Yes, lentil ragu keeps in the fridge for up to 5 days in a sealed container. I reheat gently with a splash of water on the hob until bubbling gently. It also freezes really well. I freeze in a tupperware or sealed freezer bag for up to 3 months. Thaw overnight, then reheat low and slow when ready to eat.

Can I use canned lentils in this ragu?

Yes, green or brown canned lentils are fine in lentil ragu. Drain well and use as you would a pouch.

What pasta types work best with lentil ragu?

Use longer strands like linguine or wider shapes like rigatoni or penne – the lentil texture clings well to the pasta.

Other recipes you might enjoy:

Pasta is one of my favourites. If you liked this lentil ragu, try my bolognese pasta bake if you want something meaty or my one pan pasta and peas for some freshness. For more lentils, try my spiced lentil & carrot soup or this sticky chicken with beetroot – just swap the grains for lentils.