About this recipe
This is a one-pot, weeknight-friendly ragu that leans on mushrooms for deep umami and lentils for satisfying heartiness. Everything simmers gently in a tomato base until thick and glossy, and perfect, the kind of sauce that clings perfectly to pasta, a dream over spaghetti squash, or soaks beautifully into polenta. It freezes well, reheats perfectly, and only gets better with time — ideal for meal prep or busy nights.
Why you will love this recipe
- A cozy, cold-weather meal made with pantry staples
- Naturally vegan and packed with protein thanks to the lentils
- Deep, savory flavor without hours of simmering
- One pot, easy cleanup, perfect for weeknights
Ingredient Notes
- Mushrooms, Cremini or portobello, give the richest flavor, but use what you have. Slice thick if you want a meatier texture.
- Red bell pepper. Use fresh if possible, or roasted peppers.
- Lentils. Brown or green lentils hold their shape best. Canned lentils are perfect; just drain them well. I prefer the Trader Joe´s steamed lentils.
- Tomatoes – Use crushed, pureed, or chopped canned tomatoes—sub with roasted tomatoes if needed.
- Aromatics and herbs
How to make this Vegan Ragu
- Sauté aromatics. Heat olive oil over medium. Add onion and a pinch of salt. Cook 5–7 minutes until soft. Add garlic and bell pepper; cook until the pepper softens.
- Stir in mushrooms, cooked lentils, herbs, and tomatoes.
- Simmer. Cover and cook over low–medium heat for about 20 minutes. Don’t boil — slow heat = better flavor.
- Season and serve, finish with freshly grated parm or homemade parm flavor seasoning.
Variations
- With red wine: Add ½ cup before the tomatoes for a deeper, restaurant-style flavor.
- More veggies: Add finely diced carrots or celery with the onions.
- Spicy version: Add red pepper flakes or a touch of Calabrian chili paste.
- Ultra-umami: Add one teaspoon of soy sauce or tamari.
Home cook to home cook tips
- Slice the garlic — don’t mince it — to avoid burnt, bitter flavor.
- If using canned lentils, rinse and drain well to avoid watering down the sauce.
- Don’t rush the simmer. Even 15–20 minutes gives the flavors time to meld.
- This freezes beautifully—portion into containers for quick dinners.
Lentil Mushroom Ragu
Equipment
- 1 5 qt cast iron skillet
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/3 cup diced red bell pepper
- 2 sliced garlic cloves
- 2 teaspoons salt
- 3 cups chopped or sliced mushrooms
- 3 cups cooked lentils without liquid
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 2 cups of canned tomato
- freshly ground black pepper to taste
- fresh basil leaves to serve *optional
- parmesan cheese vegan if needed
Instructions
- In a large pot with lid, preferably thick bottom put olive oil and onion over medium heat.
- When the onion is soft, about 5-7min. Add the garlic and red pepper with a pinch of salt. Let them sautee and occasionally move until the red pepper is soft.
- Put the mushrooms, lentils, oregano, basil, and tomato puree.
- Cover it and leave it for about 20 min. over low -medium heat. Do not bring it to a boil.
- Add salt and black pepper. Serve on top of quinoa, pasta or spaguetti squash.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨