Meal Planner

Lentil ragu recipe


This Lentil Ragu is a really nice vegetarian alternative to Bolognese! It is full of healthy goodness and the kids loved and enjoyed it.

Preparation time: 15 minutes

Cooking time: 45 minutes


Serves: 4 people

  • 2 - Bay Leaves
  • 3 large Carrots
    peeled and chopped
  • 3 sticks Celery
  • 800 g Chopped Tomatoes
    (2 x 400g cans)
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 2 - Onions
  • 2 - Potato
    peeled and chopped
  • 500 g Red Lentils
    soaked and washed
  • 1 tsp SuperValu Oregano
  • 2 tbsp SuperValu Tomato Purée
  • 1 litre Vegetable Stock


  1. Heat the oil and fry the onions, carrots, celery and garlic. Cook until softened but not browned.
  2. Drain your lentils and add together with the potatoes to the pan.
  3. Next add the tomatoes, tomato purée, herbs and vegetable stock. Bring to the boil, cover and simmer for 40-45 minutes, or until the lentils and vegetables are very tender.
  4. Remove the bay leaf and serve over warm pasta or store for future use.

This ragu recipe also works really well for smaller babies and the texture would suit a weaning baby from 6 months+. Use small grain pasta or use penne and serve it as a finger food for a tasty baby led weaning snack.

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