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Hearty Mushroom & Lentil Ragu

This rich and deeply savory Mushroom & Lentil Ragu is a plant based powerhouse. Finely chopped mushrooms and protein packed lentils simmer in a luscious tomato and red wine sauce for a hearty, comforting meal that tastes like it cooked all day.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

Ingredients for the Ragu:

  • 1-2 tablespoons olive oil for frying
  • 1 onion finely chopped
  • 1 large carrot finely chopped
  • 1 stick celery finely chopped
  • 8.8 oz 250 g mushrooms, finely chopped
  • 2 tablespoons soy sauce or tamari or balsamic vinegar
  • 3 cloves garlic minced
  • 1/2 cup 100 g dry green or brown lentils (see notes for canned)
  • 1/2 cup 120 ml red wine (or substitute more vegetable broth or coconut milk)
  • 1 14 oz can 400 g diced tomatoes (or passata or crushed tomatoes)
  • 1 cup 240 ml vegetable broth, plus more as needed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons fresh thyme leaves or 1 tsp dried
  • 1 teaspoon smoked paprika
  • 1 teaspoon miso paste optional
  • 1/4 teaspoon salt adjusted to taste
  • 1/4 cup 30 g walnuts, crushed (optional)

Ingredients for Serving (Optional):

  • 12.3 oz 350 g pasta of choice (such as pappardelle)
  • Garlic mushrooms for topping
  • Vegan parmesan cheese
  • Fresh herbs basil or thyme

Instructions
 

  • Sauté the Soffritto: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery. Cook for 3-5 minutes, stirring occasionally, until the onion turns translucent and softens.
  • Brown the Mushrooms: Add the finely chopped mushrooms to the skillet and continue cooking for about 5 minutes, until the mushrooms have released most of their moisture and are starting to brown.
  • Build the Base: Stir in the soy sauce, minced garlic, and dry lentils. Cook for 1 minute more, stirring frequently, until fragrant.
  • Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it bubble for about a minute until most of the liquid has evaporated.
  • Simmer the Sauce: Add the diced tomatoes, vegetable broth, tomato paste, bay leaf, thyme, smoked paprika, miso paste (if using), and salt. Stir everything together to combine and bring the mixture to a boil.
  • Cover and Cook: Reduce the heat to low to maintain a gentle simmer. Cover the skillet and cook for 30 to 35 minutes, or until the lentils are tender and cooked through. If the sauce becomes too thick during cooking, stir in a splash of vegetable broth or water to loosen it.
  • Finish the Ragu: Remove and discard the bay leaf. Taste and adjust seasonings as needed. Stir in the crushed walnuts, if using, for added texture.
  • Serve: Spoon the rich mushroom and lentil ragu generously over your cooked pasta of choice. Garnish with sautéed garlic mushrooms, a sprinkle of vegan parmesan, and fresh herbs. Enjoy immediately.

Notes

  • Canned Lentil Shortcut: To speed up the recipe, substitute the dry lentils with 1 cup of canned lentils (drained and rinsed). If doing so, omit the 1 cup of vegetable broth and reduce the simmering time to 10-15 minutes, just to allow the flavors to meld.
    Serving Suggestions: This hearty sauce is incredibly versatile. Serve it over mashed potatoes, creamy polenta, gnocchi, rice, or simply with a warm naan bread for dipping.
  • Storage: Leftovers store beautifully. Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. The flavor deepens and gets even better the next day!