Print

Mushroom and Lentil Ragu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty Mushroom and Lentil Ragu is a rich, plant-based twist on traditional Italian ragu. Made with finely chopped vegetables, earthy mushrooms, and protein-rich lentils, it’s a comforting and deeply flavorful sauce perfect for pasta or other cozy bases.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and mushrooms. Cook for about 15 minutes, stirring occasionally, until very soft and deeply browned.
  2. Stir in garlic and tomato paste. Cook for 2 to 3 minutes, stirring constantly, until fragrant and caramelized.
  3. Pour in wine and increase heat to medium-high. Cook for about 3 minutes, scraping up any browned bits.
  4. Add lentils, diced tomatoes with juices, vegetable broth, thyme, oregano, red pepper flakes, salt, and black pepper. Stir well and bring to a boil.
  5. Reduce heat to medium-low and simmer uncovered for 25 to 35 minutes, stirring occasionally, until lentils are tender and sauce is thick. Add more broth if needed.
  6. Meanwhile, cook pasta according to package instructions.
  7. Serve the ragu generously over cooked pasta and enjoy.

Notes

  • Use brown lentils for a similar texture; red lentils for a softer result.
  • Add a bay leaf during simmering for extra depth—remove before serving.
  • Finely chopped zucchini or bell pepper can be added for more vegetables.
  • Ragu is also great over polenta, mashed potatoes, or rice.
  • Leftovers store and reheat well, perfect for meal prep.

Nutrition

Find it online: https://savorymomskitchen.com/mushroom-and-lentil-ragu-recipe/