This cozy mushroom and lentil ragu is rich, hearty, and deeply comforting. It’s a plant-based take on a classic Italian-style ragu, made with finely chopped vegetables, earthy mushrooms, and protein-packed lentils simmered into a thick, flavorful sauce. Perfect spooned over pasta, this dish is warming, satisfying, and ideal for cold days or anytime you crave comfort food.

Why You’ll Love This Recipe

This recipe delivers all the depth and richness of a traditional ragu without any meat. Finely chopped vegetables create a luxurious texture, while lentils add heartiness and plant-based protein. It’s naturally vegan, made with wholesome ingredients, and versatile enough to pair with different pastas or comforting bases like mashed potatoes. It also reheats beautifully, making it perfect for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 yellow onion, finely diced
1 medium carrot, trimmed and finely chopped
1 celery stalk, trimmed and finely chopped
12 ounces baby bella mushrooms, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup Chianti wine or Merlot
1/2 cup dried green lentils, rinsed
1 can (15 ounces) diced tomatoes with their juices
1 cup vegetable broth, plus more as needed
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 cups dry pasta of choice, for serving

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, and mushrooms. Cook for about 15 minutes, stirring occasionally, until the vegetables are very soft, deeply browned, and most of their moisture has cooked off.

Stir in the garlic and tomato paste. Cook for 2 to 3 minutes, stirring constantly, until fragrant and slightly caramelized.

Pour in the wine and increase the heat to medium-high. Cook for about 3 minutes, scraping up any browned bits from the bottom of the pot.

Add the lentils, diced tomatoes with their juices, vegetable broth, thyme, oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to medium-low and simmer uncovered for 25 to 35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and stew-like. Add more broth or water if needed to adjust consistency.

While the ragu simmers, cook the pasta according to package instructions. Serve the ragu generously over the cooked pasta.

Servings and timing

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: about 1 hour

Variations

Use brown lentils instead of green lentils, adjusting cooking time slightly. Red lentils can also be used for a softer, more blended texture. For added depth, include a bay leaf during simmering and remove before serving. You can also add finely chopped zucchini or bell peppers with the other vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low heat or in the microwave for 1 to 2 minutes, stirring halfway through, until fully warmed.

FAQs

Can I make this ragu ahead of time?

Yes, the flavors deepen over time, making it even better the next day.

What kind of lentils work best?

Green lentils hold their shape well, but brown lentils also work nicely.

Can I freeze this ragu?

Yes, freeze in an airtight container for up to 3 months.

Is the ragu itself gluten-free?

Yes, the sauce is gluten-free; just pair it with gluten-free pasta if needed.

Can I skip the wine?

Yes, substitute with additional vegetable broth, though the wine adds richness.

What pasta shapes are best for ragu?

Wide or sturdy shapes like pappardelle, rigatoni, or tagliatelle work well.

How can I make the sauce thinner?

Add vegetable broth or water a little at a time until desired consistency.

Can I add more protein?

You can increase the lentils slightly or add cooked chickpeas.

Does this recipe work for meal prep?

Yes, it stores and reheats very well for several days.

Can this be served without pasta?

Yes, it’s delicious over mashed potatoes, rice, or polenta.

Conclusion

This mushroom and lentil ragu is a satisfying, nourishing dish that proves comfort food can be both wholesome and flavorful. With its rich texture, balanced seasoning, and versatility, it’s a recipe you’ll want to keep in regular rotation for cozy, homemade meals.

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