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Mushroom & lentil ragu with spaghetti

  • SmartPoints value per serving
  • Prep: 20 Mins
  • Cook: 45 Mins
  • Serves: 4
  • Difficulty: Easy

Mushroom & lentil ragu with spaghetti

Prep: 20 Mins
Cook: 45 Mins
Serves: 4
Difficulty: Easy
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  • 4 spray(s) Calorie controlled cooking spray
  • 1 large Onion(s), finely chopped
  • 1 medium Carrots, raw, finely diced
  • 1 stick(s) Celery, Raw, finely diced
  • 3 clove(s) Garlic, crushed
  • 3 teaspoons Rosemary, Fresh
  • 250g Mushrooms, sliced
  • 200g Merchant Gourmet Authentic Puy Lentils, dry, rinsed
  • 1 can(s) Tinned Tomatoes, large
  • 1 cube(s) Vegetable stock cube(s), to make 400ml
  • 1 level tablespoons Tomato Purèe
  • 2 leaf/leaves Bay leaf, dry
  • 2 level teaspoons Oregano, Dried
  • 200g Wholewheat Pasta, dry


  1. Mist a large pan with cooking spray and put over a medium heat. Cook the onion, carrot and celery for 10 minutes or until softened and lightly golden.
  2. Stir in the garlic and rosemary and cook for a further minute, then add the mushrooms and cook for 3 minutes, until softened.
  3. Add the Puy lentils, tomatoes, stock, tomato purée, bay leaves and oregano, then season to taste. Bring to a simmer and cook with the lid on for 30 minutes, until the lentils are tender and the sauce has thickened.
  4. Meanwhile, cook the spaghetti to pack instructions.
  5. Divide the spaghetti between plates and spoon over the ragù to serve.

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