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 for 2 servings:

  • 1 onion
  • 1 large carrot
  • 400g mushrooms
  • 150g fusilli pasta
  • 2 tomatoes
  • 250g pouch cooked puy lentils
  • grated hard cheese (optional)
  • chopped basil leaves (optional)
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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!

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

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Italian Lentil Ragu Top Reviews

Robert - 21st November 2020

Not my favourite. Didn’t like the texture, taste was ok though

Samantha - 21st November 2020

Needed more tomato to be Italian in my opinion.

Alice - 20th November 2020

The mixture of lentils and pasta makes the dish a little stodgy. Definitely recommend a thinner sauce or not using a full packet of lentils.

Charlotte - 20th November 2020

REALLY didn't enjoy this one too much, I found the flavours far too strong.

Tony - 10th November 2020

Mine didn't look like the picture. It tasted awful. There was way too much food and ill never get this again!

Lies - 10th November 2020

Very tasty

Lies - 10th November 2020

Very tasty

Rebecca - 8th November 2020

Vile! Really overpowering taste that was not nice we threw it in the bin and had a pizza. Worst thing I’ve cooked in a long time

Laura - 27th October 2020

It’s a little bit salty, probably needs less red wine reduction adding to it however I really liked it and thought it was tasty. Makes a huge portion so we split it into three meals

Elizabeth - 23rd October 2020

I used red lentils so had to cook them first, works well. I add extra veggies too.

Sarah - 22nd October 2020

Sarah - 22nd October 2020

Sarah - 22nd October 2020

Barbara - 17th October 2020

My husband loved it , after reading reviews I cooked the mushrooms until lightly browned added a red pepper and only used half the lentils as the amounts were massive. It wasn’t my favourite but would have it again not put so much dried seasoning and less of the red wine reduction think this made it a bit harsh and we did have grated cheese

Charlotte - 16th October 2020

Really tasty!

Charlotte - 16th October 2020

Really tasty!

Grace - 15th October 2020

Easy and tasty

Grace - 15th October 2020

Easy and tasty

Grace - 15th October 2020

Easy and tasty

Grace - 15th October 2020

Easy and tasty

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