Creamy lentil ragu

By the GetYourMacros team · 2 September 2026

A hearty and thick lentil-based sauce served over pasta for a high-protein vegan comfort meal.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 60 g Wholegrain pasta
• 55 g Red split lentils
• 150 g Tomato passata
• 40 g Onion
• 50 g Carrots
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Finely dice the onion and carrot to create a base for your ragu.
2. Sauté the vegetables in a pot with the olive oil for 5 minutes over medium heat until softened.
3. Rinse the red lentils and add them to the pot, stirring for a minute to toast slightly.
4. Pour in the tomato passata and about 150ml of water, then simmer with a lid for 15-20 minutes until lentils are tender.
5. While the sauce thickens, cook the wholegrain pasta in boiling salted water until al dente.
6. If the ragu is too thick, add a splash of pasta water; if too thin, simmer uncovered for the last few minutes.
7. Drain the pasta and toss it directly into the lentil ragu, mixing well to coat every piece.

Tips

• Red lentils are perfect for this ragu as they break down during cooking, creating a naturally creamy texture.
• This sauce stores perfectly in the fridge for 3 days and tastes even better the next day.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.