Pasta & Noodles Vegetarian

Lentil and Chestnut Ragu

A hearty vegetarian ragu with green lentils and chestnuts in a rich tomato sauce. Warm spices and a vegetable base create a comforting pasta dish.

5 (3 reviews)
By Ricky Robinson Updated January 16, 2024

This is a proper weeknight winner. You can have this hearty vegetarian ragu on the table in under an hour, and it's just the sort of filling comfort food that works when you want something satisfying without meat.

The base starts with everyday vegetables like courgette, carrot, red onion, and celery, all pulsed together in the food processor until finely chopped. This saves you time on the chopping board and creates a nicely textured base that melts into the sauce as it cooks. Garlic goes in too, along with warm spices like allspice, oregano, and paprika. These spices give the ragu a depth of flavour that feels comforting but not boring.

The earthy lentils and sweet chestnuts give this ragu a satisfying richness that doesn't need meat to feel complete.

Green lentils and whole chestnuts are the main players here. They add a proper substance to the dish, with nutty, earthy flavours that pair beautifully with the tomato base. The passata and vegetable stock bring it all together into a thick, saucy consistency that coats pasta perfectly.

Lentil and Chestnut Ragu recipe image
Lentil and Chestnut Ragu

You don't need to fuss about with this recipe. Once the base vegetables are softened and fragrant, the rest of the cooking happens in one pot. The chestnuts crumble nicely as they cook, adding little pockets of sweetness throughout the sauce. The tinned lentils are already cooked, so they just need time to heat through and soak up all those lovely flavours.

The sauce simmers away for about twenty minutes with the lid on, giving everything a chance to meld together properly. By the time your pasta is cooked and stirred through, you've got a rich, warming meal that feels far more special than the effort it takes. A good grating of vegetarian hard cheese on top adds a salty, sharp finish that balances the sweetness of the tomatoes and chestnuts.

This is the sort of recipe that works well for batch cooking too. Make a big pot and freeze portions for nights when you can't be bothered cooking from scratch. It reheats beautifully and tastes just as good the next day.

Lentil and Chestnut Ragu

Chestnut Lentils Passata
Total Time 55 min
Servings 4 servings
Calories 485 cal
Protein 18g

Ingredients

Equipment Needed

  • Large Pan
  • Food Processor
  • Saucepan

Instructions

  1. 1
    Roughly cut the courgette into cubes, peel and cut the carrot and onion in half, roughly chop the celery and peel the garlic. Place all prepared vegetables into a food processor and whizz until you have a thick mixture.
  2. 2
    Heat the oil in a pan and add the pulped vegetables then gently cook for 10 minutes, stirring every now and again so nothing sticks.
  3. 3
    Add in the allspice, oregano, paprika and tomato puree. Cook for another 5 to 10 minutes.
  4. 4
    Crumble in the chestnuts, then drain the lentils and add to the pan followed by the passata and stock. Stir and bring everything to the boil, then pop the lid on and lower the heat to a simmer and cook for 15 to 20 minutes.
  5. 5
    Cook some pasta of your choice according to pack instructions in boiling, salted water, then drain. Stir your pasta into to the ragu sauce and divide into bowls. Sprinkle over some grated vegetarian hard cheese and enjoy.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve over spaghetti, penne, or rigatoni with plenty of grated vegetarian hard cheese. A simple green salad and crusty bread make it a complete meal.

Variations

For extra richness, stir through a splash of cream or a knob of butter just before serving. You can also add a handful of chopped spinach or kale for extra greens.

Lentil and Chestnut Ragu

Rate & Review

5 • 3 reviews

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