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Rebecca Rose


Lentil Ragu with Courgetti

Updated: Aug 5, 2021

A delicious hearty meal packed full of protein and fibre. I used spiralized courgette rather than spaghetti, but you can use a pasta alternative if you wish.

Vegetarian (vegan without the honey) | Easy | Prep time 10 minutes | cooking time 45 minutes | serves 4


150 g brown lentils (I used dried and soaked them for a few hours )

1 tin of chopped tomatoes

2 handfuls of mushrooms finely chopped

3 garlic cloves crushed

2 shallots finely chopped

Extra virgin olive oil

Salt and pepper

Raw red wine vinegar

2 carrots finely chopped

1 courgette spiralized

A squeeze of honey (you can remove this if you wanted it fully vegan)


  1. Cook the lentils for 30-35 minutes until soft

  2. Start by lightly stir-frying the mushrooms, carrots and shallots in some olive oil

  3. When the shallots have started to go translucent, add the chopped tomatoes, cook until the vegetables start to soften, then add the lentils, the chopped garlic, and red wine vinegar, and a dash of salt and pepper.

  4. Spiralize the courgette, and lightly stir fry for a couple of minutes (not too long as you don't want it to go soft or watery.

  5. Add to bowl, along with the ragu.

Enjoy :-)


1 comentário

tried this and was delicious!

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