This delicious recipe was created for us by an Inner Circle member.


– 100g dried puy or green lentils
– 100g dried split red lentils
– 2 tbsp extra virgin olive oil
– 1 medium red onion, peeled and finely chopped
– 2 garlic cloves, peeled and crushed
– 2 celery sticks, trimmed and finely sliced
– 2 medium carrots, coarsely grated
– 1 medium courgette, cut into roughly 1.5cm cubes
– 1 red or green pepper, deseeded and cut into roughly 1.5cm chunks
– 1 slender leek, trimmed and cut into roughly 5mm slices
– 250g chestnut mushrooms, sliced
– 400g can chopped tomatoes
– 750ml cold water
– 200ml red wine or extra water
– 4 tbsp tomato purée
– 2 tsp dried oregano or dried mixed herbs
– 1 vegetable stock cube
– 2 bay leaves
– Sea salt and black pepper
– Grated Parmesan, to serve


1. Place the lentils in a bowl and cover with cold water; let them stand.
2. Heat the olive oil in a large saucepan or deep sauté pan. Add the onion, garlic, celery, carrots, courgette, and pepper. Cook for 10 minutes until softened, stirring regularly.
3. Drain the lentils and add them to the vegetables. Stir in the leek, mushrooms, tomatoes, water, red wine or additional water, tomato purée, herbs, stock cube, and bay leaves. Season with salt and pepper. Bring to a gentle simmer.
4. Cover loosely and cook for 30 minutes, stirring occasionally. Remove the lid and simmer for an additional 10-15 minutes until the lentils are softened and the sauce is thick.
5. Adjust seasoning to taste, adding generous black pepper.
6. Serve the veggie ragu over spaghetti, topped with grated Parmesan cheese. Enjoy with a mixed salad dressed with olive oil vinaigrette.

Freezing Tip:

– Freeze the cooked and cooled ragu in zip-seal bags for up to four months. Reheat from frozen in a saucepan or microwave with a splash of water until hot throughout.

Enjoy your delicious and nutritious Rochelle’s Veggie Ragu!