Simple Lentil Ragu


A super simple recipe with lentils as the star ingredient – this is quite like a bolognaise in texture but with different flavours. I hope you enjoy it!

Recipe (Serves 5)


  • 1 tbsp extra virgin olive oil
  • 1 garlic cloves, finely minced
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tbsp dried oregano
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato puree
  • 1 400g tin of chopped tomatoes
  • 2 x 250g packs of pre-cooked lentils (I used an Aldi brand but Merchant Gourmet do a nice pack too)
  • 200ml water (or vegetable stock)
  • 1 red onion, finely chopped
  • 1 medium size carrot, stem removed and peeled
  • 1 bell pepper, core removed and de-seeded
  • 1 courgette, stem removed
  • A pinch of sea salt and black pepper


  1. Peel and then chop your garlic finely, and then the veggies (into bite size chunks), and set aside.
  2. Next, set a large pot on a medium heat, and add the olive oil.
  3. Cook the red onion and garlic for 3-4 minutes in the oil, until softened.
  4. Add your spices and herbs, and cook for another few minutes so the onions are coated.
  5. Add the rest of your veggies and cook for another 4-5 minutes.
  6. Time to add the liquids – pour in the chopped tomatoes, water/stock, tomato puree and balsamic vinegar, and stir everything up together.
  7. Finally, add the lentils and season with sea salt and black pepper, stir and bring to the boil.
  8. Turn down the heat to the lowest setting, and cover.
  9. Cover the ragu again and cook on a low heat for 10-15 minutes, stirring occasionally.
  10. Serve with spaghetti, tagliatelle or fettucine pasta – or your preferred pasta type, those just happen to be my favourites.

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook.

Ciara 🙂 x

4 thoughts on “Simple Lentil Ragu

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