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Lentil Ragu Linguine

Lentil Ragu Linguine

with fresh parsley and cheesy topping

In Italian cuisine, ragu is traditionally a succulent meat-based accompaniment to pasta dishes. Though this recipe has the pasta part down, it swaps out meat for protein-packed lentils stewed in a rich, thick and tasty tomato sauce.

Tags:
Quick
Family Friendly
Veggie
Allergens:
Wheat
Milk
Soya
Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

1 pack(s)

Lentils

1 unit(s)

Carrot

1 pack(s)

Chopped Tomatoes

½ sachet(s)

Italian Herbs

100 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Hello Muscat

(Contains Celery)

5 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat22.5 g
of which saturates12.6 g
Carbohydrate105.6 g
of which sugars31.9 g
Dietary Fiber13.5 g
Protein45.9 g
Cholesterol0 mg
Salt5.67 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Colander

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water for the linguine
  • When boiling, add the linguine and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, trim the carrot then coarsely grate (no need to peel).
  • Drain and rinse the lentils.
  • Roughly chop the parsley (stalks and all).
Make the Ragu
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the carrot and half the Italian herbs (double for 4p). Cook, stirring, 4-5 mins.
  • Add 50ml water (double for 4p), muscatchopped tomatoes, Worcester sauce, lentils and half the parsley.
  • Season with salt, pepper and 1 tsp sugar (double for 4p). Cover and simmer until lentils are tender, 12-15 mins.
  • Stir in a knob of butter and half the cheese. Cook for 2-3 mins.
Finish and Serve
4
  • Loosen the sauce with a splash of water if necessary. Season to taste with salt and pepper.
  • Once the sauce is your desired consistency, add the pasta and toss to coat.
  • Dish up hearty helpings of lentil ragu linguine.
  • Garnish with remaining cheese and remaining parsley.
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