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Lentil ragu with lemon rice


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery and garlic until reasonably tender, stirring now and again.
  • Add the lentils and tomatoes with about 3 cups stock, the thyme, and a good pinch of salt. Stir and bring to the boil. Then turn the heat down and gently simmer until the lentils are tender and the sauce is thick and fragrant. Taste for seasoning.
  • Lightly oil a rice cooker and cook the rice with 2½ cups stock and a little seasonings.
  • When ready, add the lemon zest, butter and parsley. Gently mix, cover and set aside for 10 mins. Then fluff up with a fork.
  • Serve the lentil ragu on a bed of the rice.
  • nb.  You can cook the rice in a pot of boiling water, if you don’t have a rice cooker.


  • olive oil
  • 2 onions, finely chopped
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 2-3 garlic cloves, crushed
  • 500 gm dried lentils (any colour)
  • 2 cans diced tomatoes
  • 6-7 cups vegetable stock
  • 1 fresh thyme sprig
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2 cups Basmati (or long grain) rice, rinsed & drained
  • ½ tbsp grated lemon rind
  • 4 tbsp butter
  • 4 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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