Lentil ragù

Serves 2
Prep Time 5 mins
Cook Time 15 mins

Crouching lentil, hidden vegetable.


  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/2 pint veg stock (I use Vecon stock)
  • 1 tbsp tomato paste
  • 1 tbsp dried Italian herbs (or your own mix of dried basil, oregano, parsley, thyme and rosemary)
  • 6 medium mushrooms, chopped
  • 1 courgette, chopped
  • handful of kale/spinach (pulled off the stalks and chopped up small)
  • 1 can lentils, drained
  • 1 can chopped tomatoes
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce


Eat enough vegetables for the week without realising, the dream!

Add the onion and garlic to a pan with the veg stock and let simmer for 5 minutes.

Add in the tomato paste and dried herbs and stir.

Throw in the mushrooms, kale and courgette, lentils and chopped tomatoes. Let simmer for 10 minutes, stirring regularly.

Finally stir in the nutritional yeast and soy sauce.

Serve on top of pasta, inside a sweet potato and out of the hood of a coat someone you hate owns.

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