Lemon-herb tofu with Mediterranean rice
Herb-roasted tofu with rice, courgette and parsley.
About 45 min · 470 kcal · 31 g protein per serving
Vegan
Lentil and walnut ragù with pasta
A textured lentil ragù with mushrooms and a small walnut addition.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sauce thickens in 15 minutes
- Photograph the finished plate
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 525 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, tree nuts. Check the labels on packaged ingredients:
- passata. Some passata is salted; check the label.
- pasta. Most dry pasta is just wheat and water, but some contains egg; check the packet.
Cooking steps
Warm the oil in a wide pan over medium-high heat and cook the mushrooms for 6 to 8 minutes, until browned and dry.
Add the walnuts and cook for a minute, until they smell toasted.
Add the lentils, passata and oregano and simmer for 15 minutes, until thick.
Meanwhile, cook the pasta in boiling water, following the packet. Drain it and fold it through the ragù.
The useful detail
Finely chopped mushrooms give the sauce body without large slippery pieces. Chopped to the size of the lentils, they read as part of the ragù rather than as mushrooms in it.
Make it work for you
One serving is Half the sauce with 60 g of pasta (dry weight). You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Leave the walnuts out
For a nut-free sauce. The figures below include them and would read lower without.
Allergens: Removes tree nuts.
Tinned chopped tomatoes instead of passata
Chunkier; simmer it a few minutes longer.
Per serving: about 35 kcal less, about 1 g less protein, about the same fat.
Spaghetti instead of short pasta
The traditional shape for a ragù.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A vegan ragù with body from mushrooms and lentils rather than meat. The walnuts are weighed, because they are the richest thing in the pan.
| Energy | 525 kcal |
|---|---|
| Protein | 25 g |
| Fat | 11 g |
| of which saturates | 1 g |
| Carbohydrate | 87 g |
| of which sugars | 13 g |
| Fibre | 16 g |
| Sodium | 50 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| mushrooms | 150 g | FDC 169251Mushrooms, white, raw | 33 kcal | 4.6 g |
| walnuts | 20 g | FDC 170187Nuts, walnuts, english | 131 kcal | 3.0 g |
| cooked lentils | 250 g | FDC 172421Lentils, mature seeds, cooked, boiled, without salt | 290 kcal | 22.5 g |
| passata | 300 g | FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata. | 114 kcal | 4.9 g |
| dried oregano | 0.5 g | FDC 171328Spices, oregano, dried | 1 kcal | 0.0 g |
| pasta | 120 g | FDC 169736Pasta, dry, enrichedFoodData Central records dry pasta as one entry rather than by shape, so linguine, lasagne, cannelloni and shells all use it. | 445 kcal | 15.6 g |
| Whole recipe | Divided by 2 | 1055 kcal | 50.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The sauce is better on the second day; keep it apart from the pasta.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 25 min · 355 kcal · 18 g protein per serving
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