Lentil & aubergine ragu recipe

This meat-free take on a classic Italian ragu is a delightful, healthy alternative that works perfectly with gluten-free pasta. Give it a go as a midweek meal – it’s easy peasy and pretty quick to rustle up.

Lentil & aubergine ragu recipe

Lentil & aubergine ragu

This vegan ragu is a cleaner, healthier alternative that won't leave you wanting.

Course Main Course
Cuisine Italian
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 830 kcal
Author Recipe and image courtesy of Waitrose & Partners


  • 2 tbsp olive oil
  • 1 small aubergine cut into 1cm dices
  • 1 red onion peeled, finely sliced
  • 2 garlic cloves peeled, crushed
  • 2 tomatoes diced
  • 180 g dried gluten-free tagliatelle
  • 250 g Merchant Gourmet Tomatoey French Puy & Green Lentils
  • Small handful of basil leaves


  1. Heat 1 tbsp oil in a large frying pan. Add the aubergine, season and fry for 10 minutes, stirring regularly until golden. Tip onto a plate and set aside. Add the remaining oil along with the onion and fry for 5 minutes, then add the garlic and fry for 3 more minutes. Stir in the diced tomatoes and cook for a further 2 minutes.

  2. Meanwhile, cook the tagliatelle according to pack instructions, then drain.

  3. Return the aubergine to the pan, then tip in the lentils. Fill the pouch halfway with water and pour into the pan. Simmer gently until everything is warm, then stir through most of the basil. Serve the ragù over the tagliatelle with the remaining basil leaves scattered on top.

Nutrition Facts
Lentil & aubergine ragu
Amount Per Serving
Calories 830 Calories from Fat 168
% Daily Value*
Fat 18.7g29%
Saturated Fat 3.8g24%
Sodium 0.2mg0%
Sugar 12.5g14%
Protein 26.7g53%
* Percent Daily Values are based on a 2000 calorie diet.