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, chopped
  • 1 pepper, chopped
  • 1 celery stalk, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, crushed/chopped
  • 1 400g tin chopped tomatoes
  • 2 tablespoons tomato puree
  • 1.5 cups dry lentils, rinsed, or 2 tins of lentils in water (if you use tinned lentils, you won’t need to add as much water in step 4)
  • 3-4 cups water
  • Dried herbs
  • 380g dry spaghetti or 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 strainer, or bowl/pan).

2. Chop the veg (the onion, pepper, celery and carrot should be similar size pieces).

Chopped vegetables for ragu

3. In a medium to large pot, fry the veg in oil or butter for about 10 mins until tender.

4. Add the lentils and mix 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 around 20-30 mins (adding more liquid if necessary).

6. While the ragu is simmering, boil pasta in separate pot.

Ragu simmering in pot
Cooked pasta next to simmering ragu

7. Season the ragu well (but to your taste!), then serve it on the pasta.

Ragu being served on pasta