Store cupboard lentil ragu

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I wanted to share with you some of the dishes I am creating using store cupboard ingredients. This is great if you have no fresh food in but want to great wholesome dish.

I based this recipe on BBC good foods Lentil Ragu recipe but slightly mixed it up (and missed out the celery-yuk!). I hope these recipes inspire you to start cooking something a little different to your usual.

Store cupboard lentil ragu

Recipe by Sarah's Healthy KitchenCourse: Mains


Prep time


Cooking time






  • 1 tbsp olive oil

  • 1 white onion

  • 2 cloves of garlic

  • 300g dry red or green lentils

  • 2 x 400g tins of chopped tomatoes

  • 2 tbsp tomato puree

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 2 bay leaves

  • 1L vegetable stock

  • 450g pasta, I used tagliatelle

  • 90g parmesan, to serve


  • Finely dice the onion and garlic and chop the carrots into small cubes.
  • Heat the olive oil in a large casserole dish over a medium heat and add the carrots, onion and garlic. Gently fry for 10-15 minutes until soft.
  • Stir in the red lentils, chopped tomatoes, tomato purée, herbs and veg stock.
  • Bring to a simmer, then cook for 40-50 minutes until the lentils are tender and the sauce has thickened.
  • When the ragu is nearly done, bring a pan of salted water to the boil and cook the pasta for 8-10 minutes until al dente, according to the packet instructions.
  • Drain the pasta, and split evenly between the bowls, and dollop the ragu over the top. Serve with a sprinkle of Parmesan.

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