Red Lentil Walnut Ragu
Thick, savoury red lentil walnut ragu with rosemary and thyme. High-protein, hearty, and perfect for pasta, polenta, or baked potatoes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion very finely diced
- 2 medium carrots very finely diced
- 2 garlic cloves minced
- 150 g red lentils dry, rinsed
- 400 g chopped tomatoes
- 1 tbsp tomato paste
- 500 ml vegetable stock
- 60 g walnuts very finely chopped
- 1 tsp dried rosemary or 1 tbsp fresh, chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp soy sauce or tamari
- 2 tsp smoked paprika optional
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a wide, deep sauté pan over medium heat. Add onion and carrots with a pinch of salt. Cook 8–10 minutes until soft, stirring occasionally.
- Add garlic, rosemary, thyme and smoked paprika (if using). Cook 30–45 seconds until fragrant.
- Stir in lentils, tomato paste, chopped tomatoes, stock and soy/tamari. Bring to a gentle simmer.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are very soft and the sauce is thick. Add a splash of water if needed.
- Stir in finely chopped walnuts and cook 2–3 minutes more.
- Season with salt, black pepper and balsamic (if using). Serve.
Notes
Swaps that work
- No walnuts: Use 40–60 g toasted sunflower seeds, finely chopped, or stir in 1–2 tbsp tahini at the end for richness.
- No soy/tamari: Use 1 tsp vegetarian Worcestershire, or a small pinch of marmite/yeast extract stirred into the stock.