Vegan Lentil Ragu

We are back once again with #cookwithcoco!  Just in time for Easter Sunday, this week we are taking on one of our most loved Vegan pasta: Vegan Lentil Ragu. It originates from Naples where it is usually described as a ‘lentil soup’ made up of a mix of the different leftover pasta shapes you have lying in your cupboards at home.

This southern Italy dish, is perfect for a cosy winter’s day. Rich in vitamins and #goodcarbs only. Ready in less than 30 minutes (if using tinned lentils) and perfect for a hassle-free day at home.



  • 150g pasta – we recommend a short, small shape.
  • 250g of dried lentils (or 350g of tinned lentils)
  • 7 cherry tomatoes
  • 2 garlic cloves
  • 3 tbsp of olive oil
  • Fresh parsley
  • Salt, to taste.

Step 1 The very first step of this dish is prepping your dry lentils. Soak these into cold water for up to 6 hours.

Step 2 In a large sauce pan boil your lentils for 20-30mins. The lentils will then be ready to be cooked into your pasta dish!

Step 3 In a large sauce pan, crush and fry your garlic cloves with the olive olive oil.

Step 4 Add the cherry tomatoes to the same pan and brown the tomatoes.

Step 5 Add your previously cooked lentils and some fresh parsley to the same pan as the garlic & tomatoes.

Step 6 Add a cup of water to the ingredients and once it starts to boil add your chosen pasta.

Step 7 Lower the heat, seal with the pan with a lid and leave it to cook for 2-3 minutes.

Step 8 Add some parsley and stir into the other ingredients. Add more water if needed and leave to cook for another 3-5 minutes.

Step 9 Your pasta should now be al dente. Add a touch of olive oil and it’ll be ready to dish up. Enjoy!

#cookwithcoco #veganlentilragu #pasta #pastarecipe #cocodimama #goodcarbsonly #goodvibesonly