Lentil & Walnut Ragu Spaghetti

A Comforting Vegan Twist on a Classic

We all know the feeling - coming home after a long, busy day with barely enough energy to think about dinner. The temptation to order something fast and ultra-processed is real. But what if, instead, you gave your body the chance to reset with something nourishing, satisfying, and light?

This Lentil & Walnut Ragu Spaghetti is exactly that:
A comforting bowl of goodness that feels indulgent but fuels your body with fiber-rich lentils, heart-healthy walnuts, and high-quality pasta. It’s a plant-based spin on the traditional meat ragu, full of bold flavor, texture, and love.

What I love most about this recipe is how simple and quick it is to prepare.
It proves that weeknight dinners don’t need to be complicated to be deeply satisfying. Cooking at home can be a grounding ritual, one that reconnects you with your food and offers your digestive system a break from heavy, processed meals.

Instead of going for convenience, try offering your body some love through food.
This is a beautiful way to slow down, enjoy the process of cooking, and end your day with a plate that supports your well-being.

Lentil & Walnut Ragu Spaghetti

Prep & Cook Time: 30 minutes

Serves 4

Source of protein / fiber

INGREDIENTS:

• 1 tbsp extra virgin olive oil
• 1 large white onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 small carrot, grated
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 x 500ml jar passata
• 25 g walnuts, roughly chopped
• 400 g tin brown lentils, drained and rinsed
• ½ tsp fine sea salt
• 300-350 g whole-wheat pasta of your choice (4 servings)
• fresh parsley, finely chopped
• 1 tbsp nutritional yeast

METHOD:

1. Bring a large pot of salted water to the boil. Add the pasta of your choice and boil according to the packet instructions, reserving a small amount of the cooking liquid in a small mug.
2. Meanwhile, place a large saucepan over medium heat and add a tablespoon of olive oil. Add the onion, garlic and grated carrot and cook, stirring frequently for 5 minutes until softened. Add the thyme, oregano, basil, cumin and cinnamon and cook for about 2 more minutes, until the mixture has darkened.
3. Stir in the tomato passata, rinse out the empty jar with a splash of water, and add it to the pan. Bring to a gentle simmer and cook for 15 minutes, stirring often. Add the chopped walnuts, lentils, and salt and cook for 2 minutes until everything is warm.
4. Blend the sauce gently in the pan with a hand blender. Add the pasta into the saucepan with the sauce and toss to coat. Add more reserved cooking liquid if needed. Serve immediately with fresh chopped parsley and sprinkle some nutritional yeast on top.

!Tips:

• If you are cooking for one, you can freeze the sauce and enjoy on a busy day, adding it in a pan with one serving of pasta. It lasts 3 months in the freezer !
• If you want to make the dish vegetarian, just grate a thumb-sized piece of parmesan cheese on top, instead of the sprinkled dried yeast.

Approximate Nutritional Breakdown (Per Serving):

• Calories: ~411 kcal
• Protein: ~10.3 g
• Carbohydrates: ~56.9 g
  • Sugars: ~2.08 g
• Fat: ~15.7 g
  • Saturated Fat: ~2.09 g
• Sodium: ~240 mg