Recipe | Vegan Ragu


2 cloves   Garlic
1 stick   Celery
1 can   Chopped Tomatoes
1 can   Puy/Brown Lentils
1 teaspoon   Vegetable Stock Powder
 Red or Yellow Chili
2 tablespoons   Balsamic Vinegar
1 tablespoon   Cajun Spice Mix
300g   Pasta (your choice!)


  • Peel and finely chop the carrot.
  • Finely chop the onion, celery and chili.
  • Add a splash of olive oil to a pan and add the carrot, onion, garli and chilli to the oil. Cook for about 5-7 minutes until the onions start to soften.
  • Drain the lentils and add them to the pan along with the Balsamic vinegar and Cajun Spice Mix.
  • Cook for 2-3 minutes.
  • Add the can of chopped tomatoes and the sppon of vegetable stock powder.
  • Let it simmer for about 20-30 minutes until the carrots are soft.
  • Cook your pasta following the packet's instructions.
  • Drain the pasta, add the ragu mix to the pasta and mix to all of the pasta is coated.
  • Serve with parmesan or a vegan alternative.

Original recipe from Anna Jone's book A Modern Way To Cook.

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