About this recipe
This rich and savory ragu comes together in one pot and in under 30 minutes. The mushrooms give it a depth and a cozy, umami flavor, while lentils add protein and heartiness. It’s a meatless alternative that won’t leave you missing anything. Plus, it’s a great dish to meal prep and freeze for those extra-busy or extra-cold nights.
Why you will love this recipe
- Warm and comforting – Like your favorite chili, but with an Italian twist
- Packed with flavor – Mushrooms and tomatoes make it deeply savory and rich
- Hearty, but not heavy – Great for lunch or dinner with pasta, polenta, or grains
- One-pot wonder – Easy to cook, easy to clean up
- Perfect for meal prep – it freezes beautifully, and the flavor improves with time.
Ingredient Notes
- Mushrooms – Any kind will do, but cremini or portobello give the most decadent flavor.
- Red bell pepper – Use fresh if possible, or with roasted peppers.
- Lentils – Use home-cooked or canned brown or green lentils. Drain well.
- 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
- Stir in mushrooms, cooked lentils, herbs, and tomato puree.
- Simmer
- Season and serve, finish with freshly grated parm or homemade parm flavor seasoning.
Variations
- Add red wine: Add ½ cup of red wine to the tomatoes for a deeper flavor.
- More veggies? Add finely diced carrots or celery when sautéing onions.
- Serve it differently: Ladle over creamy polenta, mashed potatoes, or roasted spaghetti squash.
Home cook to home cook tips
- Avoid bitter sauce: Slice garlic thinly—don’t mince or crush it—to keep it from burning.
- Boost the umami: A splash of tamari or soy sauce adds that savory punch.
- Use what you have: No fresh tomatoes? Use canned. No fresh herbs? Stick to dried.
- Lentil tip: If cooking from dry, use 1 ½ cups of dry lentils to yield about 3 cups of cooked lentils.
- Batch cook and freeze: It freezes beautifully—portion in freezer-safe containers for easy weeknight dinners.
Lentil Mushroom Ragu
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
- vegan parmesan cheese
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 or pasta.
Video
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’m 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’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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