Puy Lentil Ragu

This is my veggie take on the classic spaghetti bolognese. I’m pretty sure the last time I had spag bol  I was at Uni. It was probably a Sunday and I was probably very hungover. Thankfully this dish bares little resemblance to that made by a hungover eighteen year old. I’d like to think it’s a little more sophisticated than that.It’s the perfect comfort dish for these chilly spring evenings.


I rustled this up during the week when the contents of my fridge was looking pretty uninspiring. Luckily I always have lentils on standby for such an occasion. I love Puy lentils in this for their great texture and meatiness.


Puy Lentil Ragu


1 cup of Puy lentils

1 tablespoon of olive oil

1 medium onion, finely chopped

1 green pepper, diced

1 red pepper, diced

2 garlic cloves, crushed

2 cans of chopped tomatoes 

2 tablespoons of double concentrate tomato purée 

2 bayleaves (I use fresh but dried is perfect too)

1/2 teaspoon of Herbs de Provence

2 sprigs of fresh thyme (sub for dried thyme of more herbs de Provence)

1/2 cup (125ml) cup red wine

1/2 teaspoon of stevia or 1 teaspoon of sugar

1/4 teaspoon of Salt

1/4 teaspoon of Pepper 



  • Pour the lentils into a pot and cover with cold water, the water should come about an inch above the lentils. Place on the hob and bring to the boil. Once they water is boiling reduce the heat to medium and simmer the lentils for 15-20 mintues, until the lentils are tender but retaining some bite. If the lentils start to dry out during the cooking just throw in some more water. Once done drain and place to one side.
  • Take a heavy based saucepan, pour in the oil and place over a medium heat.
  • When the oil is hot throw in the onion, green and red pepper. Fry until they have softened (5-10 minutes).
  • Add the garlic and fry for another minute or two.
  • Now add in the remaining ingredients (tinned tomatoes, tomato puree, herbs, red wine, stevia salt and pepper).
  • Give the mixture a stir and leave to simmer for 40 minutes, stirring occassionally. The longer you leave it the thicker and more delicious the sauce becomes.
  • Once the sauce is ready add in your lentils and heat through in the sauce for 5 minutes or so. Giver it a taste and season as required.


Est voila! Great served over pasta, a jacket potato or even rice. Enjoy x