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Linguine with a lentil ragu


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, garlic, carrot, celery and chillies until tender, regularly stirring.
  • Then add the lentils and stir until well coated.
  • Add the wine, mix well and reduce until quite dry.
  • Then add 200 ml each stock and Passata with seasonings. Stir well, turn the heat down and gently cook for about 30 mins until the lentils are tender and the sauce is thick and fragrant, adding more Passata and stock as needed.
  • After about 20 mins, cook the pasta in plenty of salted, rapidly boiling water until al dente. Drain well.
  • Then toss the pasta with the ragu and serve in individual flat soup bowls with more sauce spooned on top and a generous amount of grated parmesan.


  • olive oil
  • 1 large onion, diced
  • 1 large garlic clove, finely sliced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 small red chillies, seeded & finely sliced
  • 150-200 gm French lentils
  • ½ cup dry white wine
  • 200+ ml vegetable stock
  • 200+ ml Passata (Italian tomato cooking sauce)
  • sea salt & freshly ground pepper
  • 400 gm linguine
  • 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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm