They say that the word 'ragu' came from the French word 'ragout', derived from 'ragoutier' which means 'to awaken the appetite'! We love this nutritious vegetarian option with puy lentils and mixed mushrooms, as it's rich in flavour but not too heavy. In Italy, ragu is classically eaten with a wide pasta shape, like tagliatelle, rather than the globally recognised 'Spaghetti Bolognese'. Try fusilli, which will really catch all the little lentils and the rich sauce in its grooves.

Cook our delicious Italian Lentil Ragu in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Italian Lentil Ragu. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ragu Herb Mix pot, a Red Wine Reduction pot and a Ragu Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Italian Lentil Ragu in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Ragu Herb Mix
  • Red Wine Reduction
  • Ragu Stock

Your shopping list:

large carrot
fusilli pasta
tomato puree
pouch puy lentils (cooked)
grated hard cheese(optional)
basil leaves(optional)

Our 30 minute recipe

  • 1.

    Start the base

    Heat a little oil in a wide, pan over medium heat and fry the onion and carrot until soft (5-7 mins).

  • 2.

    Add the mushrooms

    Stir in the mushrooms and the RAGU HERB MIX and cook for 3 more mins.

    Meanwhile, get the pasta on, cooking it as per pack instructions. While it's cooking move onto step 3.

  • 3.

    Mix it up

    Add the RED WINE REDUCTION, the tomatoes and the tomato puree to the ragu pan and mix well.

    Add the puy lentils and the RAGU STOCK pot and cook for 2 mins.

    Collect a cup of cooking water from the pasta and pour about 100ml into the sauce, then drain the pasta and toss it through the ragu, adding a little more cooking water if necessary. Cook for 1-2 mins.

  • 4.


    Serve the pasta with grated hard cheese and basil leaves on top.


Italian Lentil Ragu Reviews

BASED ON reviews

Vincent - Jan 12, 2020

Another recipe where the ratios are off. 400g mushrooms + 250g lentils to 150g pasta? That's bonkers. The sauce is essentially just water flavoured with stock; I found the whole thing quite bland.

John - Dec 31, 2019


Avril - Dec 04, 2019

Really not nice at all

Joanne - Oct 15, 2019

Didn't love the flavour, bit spicy for me

Kate - Oct 01, 2019

Not a big fan of this one. Couldn't put my finger on the overpowering flavour and dish didn't really taste like it had come together.

Lorraine - Sep 08, 2019

There is a very strong/over powering flavour we were not quite sure what, that was quite unpleasant.

Eileen - Aug 24, 2019

Not pretty, but it tasted great.

Rebecca - Aug 02, 2019

Really enjoyed this dish.

Louise - Jun 09, 2019

The flavour got even better as I ate it over a couple of meals

Hannah - May 29, 2019

Loved the combination of the puy lentils and red wine reduction. Tasted absolutely delish!

Lluis - May 08, 2019

Swapped the mushrooms for plant based mince and it worked very well.

Victoria - Apr 26, 2019

Only one we’ve not liked

Julia - Apr 11, 2019


Kevin - Apr 10, 2019

An enjoyable meal but not overwhelmingly exciting. Easy to prepare and certainly satisfying, the strength of the flavours seems to be lacking and the complexity does not really show. Would have again but not a favourite.

Hames - Mar 27, 2019


Karen - Mar 07, 2019

Flavour was excellent

Eleanor - Mar 06, 2019

Great flavours but very rich, don't think the puy lentils added a lot and £2.50 for a pack! I'd leave them out next time

victoria - Feb 21, 2019

A little bland


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