This wholesome and delicious ragu is the perfect easy meal to whip up for family and friends.

prep time 5-10 mins total time 1 hour serves 4-6


  • 1 onion

  • 3 garlic cloves

  • 3 bay leaves

  • 1 carrot (grated)

  • 200g red lentils

  • 2x 400g tins of chopped tomatoes

  • 1l veg stock

  • 2 tbsp tomato puree

  • 1 tbsp mixed herbs

  • 1 tbsp maple syrup

  • 1 tbsp balsamic glaze

  • Salt and pepper

serve with

  • 500g spaghetti 

  • Basil

  • Vegan parmesan



  1. Chop the onion and garlic. Grate the carrot.

  2. Add the onion to a large pan with a drizzle of oil and cook until softened.

  3. Add in the garlic and bay leaves and fry for a few more minutes.

  4. Throw in the remaining ingredients to the pan and stir through. Bring to a boil and simmer for 45 minutes until the lentils have cooked and you have a yummy thick sauce.

  5. When the ragu is nearly done, put your spaghetti on to cook.

  6. When the spaghetti is al dente, add in to the sauce and stir through.

  7. Season and serve with optional basil and vegan parmesan.


  • I love that this recipe hides a carrot in there, so fussy eaters can get in some vegetables! You could do this will other vegetables like courgettes, or even cook in some mushrooms.

  • This is the perfect meal for a big group of friends and family as it makes a good sized portion and is easily doubled.

  • If you’re intending to make a batch that you’ll eat the next day, cook the spaghetti fresh for how many servings you want. Otherwise the spaghetti can absorb the sauce and become dry if reheated and eaten the next day.