Veg ragu

Vegetable ragu served on pasta

Hearty and healthy, this is a simple dish with lots of fresh goodness.

Serves 4, takes approx 45 mins


  • 2 onions
  • 1 pepper
  • 1 celery stalk
  • 2 medium or 3 small carrots
  • 2 garlic cloves
  • 1 400g tin chopped tomatoes
  • 2 tablespoons tomato puree
  • 300g dry lentils
  • 1 litre water
  • 2 tsp dried oregano
  • 300g pasta
  • Oil or butter
  • Salt and pepper
Vegetable regu ingredients
Here’s a downloadable PDF recipe card for printing.


1. Rinse the lentils (you can use a sieve, or bowl/pan).

2. Finely dice the onion, celery, carrot, pepper (the pieces of these should be a similar size) and the garlic.

Chopped vegetables for ragu

3. In a medium or large pot, fry the onion, celery and carrot in oil/butter for 10 mins. Then add the pepper, garlic and oregano and stir together for a minute.

4. Add the lentils, stir together, then add the chopped tomatoes, tomato puree and water.

Vegetables frying in pot
Chopped tomatoes being poured into pot

5. Bring to the boil, then reduce to a simmer for 30 mins, adding more water if necessary.

6. Meanwhile (after about 20 mins), boil the pasta in separate pot of salted water.

Ragu simmering in pot

Cooked pasta next to simmering ragu

7. Check the lentils are tender, season the ragu to your taste, then serve on the pasta.

Ragu being served on pasta