The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil Ragu with Creamy Celeriac Mash
Add a dash of almond yoghurt to your folate-rich crushed celeriac, and you’ll get one creamy mash. It’s just the base you need for this comforting lentil ragu, flavoured with Italian herbs and studded with olives. Don't forget the side of vitamin-dense cavolo nero to up the veg.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 garlic bulb (use a quarter)
- 80g sliced cavolo nero (use half)
- 20g pine nuts (use half)
- 80g red split lentils (use half) (red split lentils (100%))
- 1 shallot (use half)
- 2 tsp dried Italian herbs (use half) (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby plum tomatoes (use half)
- 1 tbsp red wine vinegar (use half)
- 400g celeriac (use half) (Celery)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 452
Protein: 19g
Carbs: 37g
Fat: 26g
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby plum tomatoes
- 400g celeriac (Celery)
- 80g sliced cavolo nero
- 1 tbsp red wine vinegar
- 1 shallot
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g pine nuts
- 1 garlic bulb (use half)
- 80g red split lentils (red split lentils (100%))
- 2 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 452
Protein: 19g
Carbs: 37g
Fat: 26g
Lentil Ragu with Creamy Celeriac Mash
Add a dash of almond yoghurt to your folate-rich crushed celeriac, and you’ll get one creamy mash. It’s just the base you need for this comforting lentil ragu, flavoured with Italian herbs and studded with olives. Don't forget the side of vitamin-dense cavolo nero to up the veg.
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Cooking Instructions
- Dissolve half the stock cube in a jug with 600ml hot water (300ml for 1 person). Peel and cut the celeriac into 2cm cubes. Finely chop or crush 3 garlic cloves. Add the celeriac and half the garlic to a saucepan, then pour in half the stock. Simmer for 20-25 mins, until the celeriac is soft and the liquid has evaporated. Drain, then return to the pan and mash with the yoghurt, a pinch of sea salt and black pepper.
- Finely dice the shallot. Roughly chop the olives. Heat a medium frying pan on medium-high heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Transfer to a bowl and set aside. Add 1 tbsp oil and the shallot, whole plum tomatoes and remaining garlic to the pan. Cook for 5 mins, until softened.
- Add the lentils, sundried tomato paste, dried herbs and olives to the pan. Cook for 2-3 mins, then add half the vinegar and the remaining stock. Bring to a boil then simmer for 10-15 mins, until the lentils are soft and the liquid has evaporated. Add a splash of water if it gets too dry. Season with sea salt and black pepper.
- Meanwhile, half-fill a medium saucepan with salted hot water and bring to a boil. Add the cavolo nero and cook for 3-4 mins, until softened, then drain. Return to the pan and mix with remaining vinegar, a pinch of sea salt and black pepper.
- Serve the lentil ragu with the cavolo nero and mash. Sprinkle over the pine nuts.
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