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Triple Tomato Lentil Ragu with Tagliatelle

Triple Tomato Lentil Ragu with Tagliatelle

It might seem mad to use three different types of tomato for this sauce, but they all bring completely different flavour. The roast tomatoes are sweet and soft, the canned tomatoes provide the base, and the sun-dried tomatoes and nutty lentils add the final richness. You can find this and more delicious plant-based recipe from our brand new  Simple Plant-based Cookbook, available from Amazon.


This recipe is a source of fibre and protein and is low in salt sugar and saturated fat

  • Serves 4

  • 1 hour 10 Minutes

  • 2 pans

  • Beginner

Suitable for vegans

Beluga® Lentils


To Serve

  • 250g vegan tagliaelle or spagetti
  • Fresh basil leaves
  • Extra virgin olive oil
  • Plant-based parmesan (optional)


1. Preheat the oven t 200°C (180 fan) / Gas mark 6.

2. Add the fresh tomatoes and garlic to a large roasting tray, pour over 4 tablespoons of the oil and add the oregano. Season with salt and black pepper, toss and roast for 30-35 minutes.

3. While the tomatoes are roasting, heat the remaining 2 tablespoons of oil in a large saucepan over a medium head and add the celery, shallot and rosemary with a pinch of salt. Gently fry on a medium heat for 5 minutes until everything is soft.

4. Remove and discard the vines from the tomatoes, then stir into the onion mixture, along with the lentils, canned tomatoes, and sundried tomatoes. Bring to a boil, then simmer for 20 minutes, stirring occasionally so that the bottom doesn’t catch, until reduced to a thick, silky sauce.

5. Boil the tagliaelle according to the packet instructions, then drain, saving a mugful of the pasta water.

6. Stir the sauce into the pasta, adding a little of the pasta water so it’s lovely and silky. Serve in bowls, topped with a few basil leaves, a drizzle of oil and a grating of parmesan, if liked.

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