Lentil Ragu With Tagliatelle

Written by McDonald, T.  |  Date 27th of January 2022

Puy lentils are from France.  The lentils I am using are a dark green colour and have a lot of body to them.  I got the recipe from Áine Carlin at Balance Live Well and decided to try it out.  I made a few alterations to fit my needs, such as replacing the red wine with red wine vinegar.  I also like to add vitamin C in my food, so I replaced the stick of celery with red bell pepper.  This recipe resulted in an excellent meal that was bursting with flavours!

Serves 2

Time, 40 minutes


  • 1 tablespoon olive oil
  • 1/2 red onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 a red bell pepper
  • 60g mushrooms, finely chopped
  • 4 garlic cloves, minced
  • 1 heaped teaspoon dried Italian herbs
  • 1/2 a cup Puy lentils, rinsed and drained
  • 50ml vegan red wine vinegar
  • 1 heaped tablespoon tomato purée
  • 200g can of chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon vegetable stock
  • 1/2 tablespoon brown sugar
  • 100ml water
  • 1 bay leaf
  • 1 tsp of paprika 
  • 2 tsp of sea salt flakes  
  • 2 tsp of black pepper



  1. Boil the lentils in some water for about 10 -15 minutes. 
  2. Add the oil to a suitable sized saucepan.
  3. Add the carrots, onion, and garlic and sweet for about 5 minutes or so. 
  4. Add the mushroom and bell pepper and cook for another 3 -4 minutes.
  5. Add the red wine vinegar, balsamic vinegar and lentils.  Turn up the heat to reduce the liquid a little. 
  6. Stir in the chopped tomatoes, tomato purée, stock, salt, pepper and add the bay leaf. 
  7. Let simmer for 40 minutes.
  8. Serve with tagliatelle pasta.


Wonderful strong flavours.  I added a blob of lime cashew cream to the top, which went perfectly with it. 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.






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