Red Lentils Ragu (Vegan)

As some of you know, lately I have decided to become plant based and to start experimenting my childhood dishes turning them into vegan recipes. This red lentil ragu is unbelievable, it is super tasty and left two of my friends, who tried it, completely astonished. I really suggest you trying and letting me know how you find it! (the pasta used in the photo is our gluten free pasta, can you believe it?!)

Red lentils ragu bolognese

Serves: 5-6 portions for pasta

Prep: 10min

Cooking: I suggest at least 1h.30  - 2h cooking time

Difficulty: Easy


  • 300g red lentils 
  • 2 onions 
  • 2 carrots 
  • 1 celery stem
  • 500g pelati tomato
  • Herbs like laurel and rosemary and oregano
  • 4 tablespoons of olive oil
  • Half glass of white wine
  • Tomato paste
  • Salt and pepper


  • 2 big pots


  • Cook the vegetable broth, in a pot add 1l of cold water with 1 carrot, 1 onion and 1 celery stem and leave to boil for 15 min. Salt it
  • Once the broth is ready in the pot add the oil and 1 carrot and 1 onion finely chopped, leave to gently fry for 2-3 min. Add the herbs
  • Add the red lentils, previously washed, and mix together for 2-3 min
  • Add the white wine and set the fire to medium high so that the alcohol evaporates, stir together for 3-4 min
  • Add all the vegetable broth. Cover with a lid and set the fire to medium - low
  • Leave to cook for 40-45 min so that the red lentils absorb all the water. Careful not to burn them, check from time to time
  • Add 2-3 tea spoons of tomato paste, stir and then add the 500g of pelati, squeeze the pelati with a fork. Salt and pepper as per your taste
  • Leave to cook for 1h - 1h and 30min until the ragu becomes smooth. 
  • Enjoy with our pasta!

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