Lentil Ragu

This rustic and warming lentil ragu is so delicious and so easy. It uses French puy lentils and ready in under 30 minutes using convenient lentil pouches.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Global

Servings: generous servings

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 finely chopped (in reality I don’t weigh them - about 1 heaped tbsp worth when you’ve chopped them - or add more if you really like them)
2 handfuls of spinach
200 g pasta
Parmesan to grate

Instructions

Prep the lentils by removing the corner from the pouch and microwaving for 45 seconds to loosen them up a bit.
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 before tipping 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. 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.
Add the spinach and cook for another minute until it’s just wilted. Keep on a low heat and keep warm, allowing to gently bubble.
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.
Scoop into bowls and top with more parmesan and lots of black pepper.

Notes

Scroll up for a step by step guide on how to make lentil ragu.

To store: store in the fridge for up to 5 days in an airtight container.

To reheat: reheat gently with a splash of water in a pan over medium heat.

To freeze: Freezes well. Portion into containers, thaw overnight, and reheat as above.

Make ahead: prep a few days ahead and keep in the fridge, ready for when you need it! Cook the pasta fresh though, when ready to serve. I would heat the ragu in a pan, add some pasta water to loosen, then stir through freshly boiled pasta.

Make with dried lentils:

For 2 people, use 250 g dried French puy lentils.

Add 2-3 tablespoons of olive oil into a pan which has 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.

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.

Nutrition