Lentil Mushroom Ragu
This lentil mushroom ragu is the kind of cozy, nourishing dish you’ll want simmering on your stove all fall and winter long. It is Made with mushrooms, lentils, and a rich tomato base, it’s the perfect comfort food for chilly nights—without being heavy. Spoon it over pasta, pile it on creamy polenta, or scoop it with crusty bread. It's a weeknight-friendly recipe that tastes like it cooked all day.
6 people
Calories: 180kcal
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
This hearty mushroom and lentil ragu is so good over pasta or quinoa—and even better if you can get your hands on quinoa pasta for an extra boost of protein.
Make sure to slice the garlic instead of mincing it. Thin slices gently flavor the sauce without burning. (Burnt garlic = bitter sauce, and we don’t want that!)
If you're cooking your lentils from scratch, use 1½ cups of dry lentils to get about 3 cups cooked. Just simmer them in a big pot of water until tender—no need to overthink it.
And if you're making tomato purée at home? Blend a few ripe tomatoes with just enough water to get your blender going. It doesn’t need to be fancy—just fresh and flavorful.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 25g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 781mg | Potassium: 596mg | Fiber: 9g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 4mg