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19 Aug, 2020

Lentil Ragu Pasta


Feeds 2.


  • 200g puy lentils
  • 1 tsp olive oil
  • 1 red onion
  • 4 cloves garlic
  • 2 sticks celery
  • 150g cherry tomatoes
  • 200g chopped tinned tomatoes
  • 150ml veg stock
  • 1 yellow courgette, diced
  • 1 tbsp capers
  • 150g gluten-free pasta
  • Malden salt
  • Black pepper


  1. Place the lentils in a saucepan and cover with three times the amount of cold water. Bring the pan to the boil and cook the lentils for 5-7 minutes until almost tender. Drain and set aside.
  2. Heat a little oil in a large pan. Sauté the onions, garlic and celery for 5 minutes or so, until softened. Add in the tinned tomatoes, cherry tomatoes and veg stock and bring to a simmer for 15-20 minutes. Add in the courgette, capers and part cooked lentils and cook for a further 10 minutes.
  3. Meanwhile, cook your pasta according to the packet guidelines.
  4. Once the tomato sauce is cooked turn the heat off and add in the cooked pasta and mix together.
  5. Season to taste and serve.