Vegan Lentil Ragu


This recipe has become a firm favourite in my household, it has a deliciously rich flavour for a vegetable-based recipe thanks to the miso and is perfect for meal prepping. It tastes amazing with pasta but also works well on a jacket potato! The lentils add a plant-based source of protein and fibre that will really fill you up!

Vegan Lentil Ragu

Serves: 4

Time: 1 hr


200g dried brown lentils

1 onion, diced

2 carrots, tops and tails removed then diced

1 stick celery, diced

3 cloves garlic, diced or crushed

1 red pepper, de-seeded and diced

1 tsp sugar

1 tbsp miso paste

4 tbsp tomato paste

200g cherry tomatoes, halved

1 L vegetable stock

To serve: pasta and parmesan or vegan parmesan


  1. Prep all of the vegetables. Heat a drizzle of olive oil over medium heat in a large non-stick pan.

  2. Add the onion and cook for 3-5 minutes until softened. Add the garlic, carrots, sugar, red pepper and celery and cook for another 5 minutes until softened. Season with salt.

  3. Add the tomato paste and miso and cook for another 3-5 minutes.

  4. Add the lentils and the stock, bring to a boil and then reduce the heat and simmer for 20-30 minutes until the lentils are cooked and the water is absorbed. Add more water and seasoning if necessary.

  5. Meanwhile, cook as much pasta as you desire.

  6. Serve with the pasta and a sprinkle of parmesan!