Aubergine and Lentil Ragu
By Ocado
Published on 06 January 2026
This Aubergine and Lentil Ragu is a rich, hearty, and deeply satisfying meal. Aubergine and protein-packed green lentils simmer in a vibrant tomato base, creating a savoury sauce that clings perfectly to pasta. Ready in just 40 minutes, this dish is weeknight comfort food at its finest.
Time and servings
40 minsTotal time
6Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp olive oil
- 1 aubergine, roughly chopped
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g tins green lentils, drained and rinsed
- 2 x 400g tins plum tomatoes
- 600ml vegetable stock
- 500g long thick pasta, we used Garofalo Mafalde Pasta
- 1 small handful parsley, roughly chopped
Method
Step 1
Heat a large pan over a medium heat. Add half the oil and the aubergine and fry for about 5minutes until soft and golden, stirring regularly.Step 2
Add the remaining oil with the red onion and garlic and cook for 2-3mins.Step 3
Tip in the lentils and plum tomatoes. Stir in the hot vegetable stock. Bring the sauce to a gentle simmer and cook for 10 mins, until it has thickened slightly.Step 4
Cook the pasta according to pack instructions, drain reserving a cupful of pasta water. Add the pasta to the pan, along with the water.Step 5
Serve immediately, scattered with the flat-leaf parsley.