Lentil Ragu

lentils Mediterranean Oregano Pasta Pulses Quick & Easy Supper Vegan Vegetarian

by Josiah Meldrum April 21, 2021

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Feel free to vary our simple recipe, riff along with your own version or just replace the mince with soaked lentils in your prefered meat based recipe.

Ingredients

450g Olive Green Lentils
1 large Red Onion
1 stick Celery
1 Red Pepper
1 teaspoon smoked paprika
3 cloves Garlic
2 cans Tomatoes (or a large jar of Passata)
1 tbsp Tomato Puree (or finely chopped Sundried Tomatoes)
2 Bay Leaves
1 sprig Rosemary
1 bunch Fresh Parsley
2 teaspoons dried Oregano
Vegetable Stock to cover
Salt & Pepper to taste

Method

Rinse and cover the lentils with boiling water; leave to stand for 30 minutes or more. ⁣
Finely chop the onion and garlic, sauté in a deep heavy pan for 5 minutes. Add chopped celery and pepper, sauté for another 5 minutes. ⁣
Drain and add the lentils, bay leaves and rosemary. Cover with stock and simmer until the stock has been absorbed and the lentils are softening. ⁣
Add the canned tomatoes and puree, with half a can of water (rinse the cans with it). Reduce to desired consistency, season, stir through chopped parsley.
Serve or use as the basis for shepherd's pie, lasagne or similar.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Anna Warden Baking Crackers Fava Bean Flour Flour Gluten Free Recipe Snack Vegan Vegetarian

Fava Bean Crackers

June 23, 2026

These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.

Flageolet Bean Stuffed Leeks with Orange and Caper Crumb.

Author: Eden Owen-Jones Beans Flageolet Beans Pulses Supper Vegan Vegetarian

Flageolet Stuffed Leeks with Orange and Caper Crumb

June 17, 2026

This elegant dish brings together creamy flageolet beans, sweet caramelised leeks, and citrusy, briny notes from a crisp orange and caper crumb. Rolled in tender leek leaves and baked in a rich stock and splash of Marsala, the result is a vibrant, comforting dish that’s equally suited to a dinner party or a wholesome midweek meal. It can be served warm or at room temperature, and pairs beautifully with a simple salad.

Persian-Inspired Black Bean and Herb Stew

Author: Eden Owen-Jones Beans Middle Eastern Pulses Stews Supper Vegetarian

Persian Black Bean & Herb Stew

June 17, 2026

This rich, deeply aromatic stew takes its inspiration from Persian herb-based dishes like ghormeh sabzi, with an earthy blend of black beans, fresh herbs, and warm spices. The sweetness of fried dates and the tang of preserved lemon add layers of complexity, making it a fragrant and comforting dish perfect for cooler evenings. Serve it with steamed rice or crusty bread to soak up every last spoonful.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.