How to make Lentil Ragu

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For SUCH a good vegetarian weeknight meal, this lentil ragu is what you need in your life!!! Also known as spaghetti bolognese, it’s definitely a classic comfort food.


This one’s got all that savoury, ‘meaty’ flavour without the meat. I’ve packed in a LOT of umami flavour here with Worcestershire sauce, miso and dried mushrooms which all help bring a rich flavour to this pasta sauce.

This lentil ragu is so versatile as well – you can use it for lasagne, vegetarian ‘shepherds pie’, ravioli filling, pasta bakes or serve it over some polenta. For this reason, this is a perfect sauce to batch-cook and freeze for later. You can use it in so many different ways it doesn’t get boring! Plus it’s handy to have in the freezer for those nights when you just cba to cook dinner.

I’ve also included a sneaky lil recipe for a quick vegan ‘parmesan’ topping. Usually I’ve seen this made with blitzed nuts but I think my method has a sliiiight edge 😉

Hope you make it and enjoy it! Let me know in the comments below if you have any questions or give it a go.

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Hangry Mates says:

who knew something vegan and vegetarian could look so delicious?!? great job!

cotamkasia says:

it is so brilliant! I really do not have the skills to plan meals in advance, nor patience to soak shiitake mushrooms for hours. Now I will try and add them in powder form! It's so simple, I never thought about it. Just like the idea of making plant milk using peanut butter, from your book, it saves me when baking and cooking porridge in times of absolute crisis. Keep recording Izy, my life changes thanks to you, haha 🙂

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