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Stovetop Lentil Ragu with Courgetti
Tender red lentils completely transform this plant-based ragu, replacing traditional meat without losing an ounce of richness. You'll build a deeply savory base using balsamic vinegar, garlic, and earthy button mushrooms that simmer into a thick, comforting sauce. Spooning it over lightly sautéed courgette noodles keeps the meal feeling fresh and light while still hitting all those cozy Italian notes. It's a fantastic way to pack more vegetables into your day, and the leftovers taste even better tomorrow.
Equipment
- Stovetop
- Skillet
Ingredients
- 2 tbsp extra virgin rapeseed oil, plus 1 tsp
- 3 celery sticks, chopped
- 2 carrots, chopped
- 4 garlic cloves, chopped
- 2 onions, finely chopped
- 140g button mushrooms, quartered
- 500g pack dried red lentils
- 500g carton passata
- 1 litre reduced-salt vegetable bouillon (we used Marigold)
- 1 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1–2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife
Instructions
- 1Warm two tablespoons of the oil in a large sauté pan over high heat. Toss in the chopped celery, carrots, garlic, and onions, cooking for four to five minutes until they soften and begin to brown. Building this flavor base is essential for a rich ragu. Drop in the quartered mushrooms and cook for another two minutes.
- 2Pour in the dried red lentils, passata, vegetable bouillon, dried oregano, and balsamic vinegar. Place a lid on the pan and let the sauce simmer for 30 minutes until the lentils break down and become completely tender. Stir the ragu occasionally to prevent the lentils from catching on the bottom, adding a small splash of water if the mixture looks too dry.
- 3Warm the remaining teaspoon of oil in a separate frying pan. Toss the courgette noodles in the hot pan for a minute or two until they soften slightly and heat all the way through. Don't overcook them, or they'll turn mushy.
- 4Divide the warm courgette noodles among bowls and spoon the hot lentil ragu generously over the top.
Notes
- Storage: Keep leftover ragu in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep tip: Spiralize the courgettes in advance, but don't cook them until right before eating so they retain a slight bite.
- Reheat: Warm the ragu gently on the stove, adding a splash of water or broth to loosen the sauce if needed.
Recipe Details
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