Recipes > Red Lentil Ragu
Red Lentil Ragu

Red Lentil Ragu

Courses: Main Course

  • Prep: 10 mins

  • Cook:

  • Serves: 8

  • Difficulty: Easy

Rich, comforting and healthy, this Red Lentil Ragú is sure to satisfy even the most enthusiastic meat lovers! Made in the same way as a traditional Bolognese sauce, this recipe uses lentils for a delicious plant-based version. Serve over your favourite pasta, spiralized vegetables or polenta for a cozy, hearty and delightful meal.


  1. In small bowl, soak lentils for 30 minutes, then drain.
  2. In Dutch oven, heat oil over medium high heat and sauté onion, celery and carrots until softened and starting to brown, about 5 minutes. Add garlic and cook for another minute.
  3. Add tomato paste and cook 2-3 minutes, then add wine, if using, and cook until it evaporates, 3-4 minutes.
  4. Add vegetable broth and scrape bottom of the pan to loosen any brown bits, then add lentils and simmer partially covered, for about 15 minutes, stirring every so often.
  5. Add tomatoes, Italian seasoning, hemp hearts and salt and pepper and simmer, partially covered, for 15-20 minutes, stirring often until sauce has thickened.
  6. Add plant-based milk and balsamic vinegar and adjust seasoning. Simmer 5 minutes longer.
  7. Serve over your favourite pasta, spiralized vegetables or polenta.


  • 2 tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 1 medium red or white onion diced
  • 2 (1 cup) celery stalks diced
  • 2 small (1 cup) carrots diced
  • 2 cloves garlic minced
  • 3 Tbsp Farm Boy™ Organic Tomato Paste (147 ml)
  • 1/2 cup red wine optional
  • 3 cups Farm Boy™ Organic LS Vegetable Broth (900 ml)
  • 1 cup Farm Boy™ Split Red Lentils
  • 1 can Farm Boy™ Italian Tomatoes chopped
  • 1-2 tsp Farm Boy™ Organic Italian Seasoning (23 g)
  • 1/3 cup Farm Boy™ Hemp Hearts (454 g)
  • Salt and Pepper to taste
  • 1/3 cup plant-based milk
  • 1 Tbsp Farm Boy™ Balsamic Vinegar
  • Pasta spiralized vegetables or polenta
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