Lentil Ragout with Pasta

Mon, 5 January 2026

Ingredients

2 onions, finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

2 tbsp Irish Rapeseed Oil

4 garlic cloves, crushed

200ml Vegetable Stock

½ bunch of thyme & rosemary

2 tbsp tomato purée

2 tbsp Marmite

2 tsp caster sugar

2 tsp red wine vinegar

2 x 400g cans cooked brown or green lentils, drained

400g can chopped tomatoes

2 tsp Nutritional Yeast

400g dried pasta

 

Method

Heat a sauce pan over a medium heat, add the rapeseed oil, onions, carrots and celery. Cook for 8-10 mins until softened, then add the garlic and cook for another minute. Add the thyme/rosemary, tomato purée, marmite, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and ½ the vegetable stock and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon. Pour in the remaining veg stock to deglaze the pan, and simmer for 4 mins until the stock has reduced.

Meanwhile, cook the pasta. Bring a large pan of water to the boil, add the pasta and cook for 8-10 mins. Keep 1 cup of the pasta water and then drain

Fold the pasta through the ragout and add some pasta water to combine then season. Place into a large serving bowl and sprinkle the Nutritional yeast on top and some fresh parsley