Lentil Ragu

Lentil Ragu

Turn your leftover Ratatouille into this epic pasta dish! - Ate all the ratatouille? No worries, just use chopped tomatoes instead!

DifficultyBeginnerYields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 cup uncooked green lentils
 2 cups veggie stock
 1 white onion
 2 garlic cloves
 1 tsp dried oregano
 1 tsp dried thyme
 0.50 tsp dried sage
 0.50 tsp dried mint
 400 g leftover Ratatouille OR chopped tomatoes
 1 tbsp hot paprika paste OR tomato paste
 200 g wholewheat pasta
 slaf & pepper
 50 g baby-leaf spinach
 30 g rocket (arugula)

1

Finely chop the onion and garlic,

2

In a large pot, place the rinsed green lentils, veggie stock, onion, garlic, oregano, thyme, sage and mint,

3

Bring to a boil and then simmer with a lid on until all the water has been absorbed, stirring regularly,

4

Add the pasta to a boiling pot of water and season lightly with salt, cook as instructed,

5

When the lentils have absorbed most of the water, add in the leftover Ratatouille/chopped tomatoes and hot paprika/tomato paste, season with salt & pepper, stir well and cook for another 5 minutes on a low heat,

6

Add half the lentils into a food processor and blitz until smooth, then add it back in with the un-blitzed lentils,

7

When the pasta has finished cooking, drain it and then add it all to the lentil mixture, stirring well,

8

Serve on a bed of spinach and rocket,

9

Enjoy!

Ingredients

 1 cup uncooked green lentils
 2 cups veggie stock
 1 white onion
 2 garlic cloves
 1 tsp dried oregano
 1 tsp dried thyme
 0.50 tsp dried sage
 0.50 tsp dried mint
 400 g leftover Ratatouille OR chopped tomatoes
 1 tbsp hot paprika paste OR tomato paste
 200 g wholewheat pasta
 slaf & pepper
 50 g baby-leaf spinach
 30 g rocket (arugula)

Directions

1

Finely chop the onion and garlic,

2

In a large pot, place the rinsed green lentils, veggie stock, onion, garlic, oregano, thyme, sage and mint,

3

Bring to a boil and then simmer with a lid on until all the water has been absorbed, stirring regularly,

4

Add the pasta to a boiling pot of water and season lightly with salt, cook as instructed,

5

When the lentils have absorbed most of the water, add in the leftover Ratatouille/chopped tomatoes and hot paprika/tomato paste, season with salt & pepper, stir well and cook for another 5 minutes on a low heat,

6

Add half the lentils into a food processor and blitz until smooth, then add it back in with the un-blitzed lentils,

7

When the pasta has finished cooking, drain it and then add it all to the lentil mixture, stirring well,

8

Serve on a bed of spinach and rocket,

9

Enjoy!

Lentil Ragu

In this recipe:
– Easy Ratatouille

Like this? It’s from day 2 of the 28 Day Plant-Based Challenge

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