Lentil and Red Wine Ragu

Servings: Serves: 4-6

Nutritional Information:

Per 100g

Calories 73, Fat 1.6g, Saturates 0.2g, Carbohydrates 7.6g, Sugars 3.4g, Protein 3.1g, Salt 0.24g




Heat the oil in a large pan and add the carrots, onion, garlic and a pinch of salt. Sauté gently until beginning to soften.


Add the tomato purée to the pan and cook for a minute to soften the flavour, before adding the balsamic, red wine, sugar and herbs. Allow to bubble and reduce for around 5 minutes.


Pour the chopped tomatoes in to the pan and add the stock cube or bouillon and the Worcestershire sauce. Refill the tin with water and add this to the ragu. Bring everything to a simmer and allow to cook slowly for 30 minutes, stirring occasionally, or until the sauce is thickened and reduced.


Add the lentils, courgette and mushrooms to the pan, check the seasoning and adjust as necessary. Leave to simmer, stirring often, for a further 15 minutes to cook the mushrooms and courgette.


Serve hot, with pasta, courgetti or warm crusty bread.


5 based on 1 reviews

2 responses to “Lentil and Red Wine Ragu”

  1. Dionne James says:

     Thank you Plantbased Magazine, i’ve Made this recipe several times and everytime it’s a huge success. Thank you a million times over. You’re my go to website whenever i’m looking for a meal idea.

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