lentil ragu

This Mushroom and Lentil Ragu Recipe is a delicious and vegan alternative to the classic Italian Bolognese Pasta. It&#039;s very easy to make with wholesome ingredients, full of umami flavor, nourishing, satisfying and makes the perfect weeknight dinner! You can serve the ragu with your favorite (gluten-free) pasta or over mashed potatoes, creamy polenta, gnocchi, rice or just with naan on the side.

Mushroom and Lentil Ragu Pasta

olive oil (for frying)

onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

8,8 oz mushrooms (finely chopped)

soy sauce (or tamari sauce

garlic (minced)

dry green lentils (or brown lentils or canned lentils (*see notes))

red wine (or sub more veggie broth/water or coconut milk

tomatoes

vegetable broth (or more as needed)

tomato paste

bay leaf

tsp thyme leaves (fresh

tsp smoked paprika powder

tsp miso paste (optional)

salt (adjust

walnuts (crushed (optional))

12,3 oz pasta

garlic mushrooms

cheese

herbs basil

Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Cook for about 3-5 minutes, until the onion starts to turn translucent. Add the mushrooms and continue cooking for about 5 minutes, until the mushrooms have released most of their water. Add the soy sauce, garlic, and lentils and cook for another minute, stirring frequently until fragrant.

Pour in the wine, and cook for a minute until most of it has evaporated. Then add in the tomatoes, vegetable broth, tomato paste, bay leaf, thyme, paprika, miso (if using), and salt. Stir to combine and bring it to a boil. Reduce it to a simmer, cover the pan and cook for 30 to 35 minutes until the lentils are done. (If the sauce becomes too thick, add more veggie broth or water). Taste and adjust seasonings as needed. Remove the bay leave in the end and stir in the crushed walnuts if using.

Start to cook the pasta in a large pot of salted water according to package instructions around 15 minutes before the sauce is done. Once the pasta is al dente, drain the cooking water and toss in a little bit of olive oil (optional to prevent from sticking). Also, sauté the extra garlic mushrooms in a skillet for the topping as instructed in this recipe.

Serve the pasta with the mushroom and lentil ragu and garnish with extra garlic mushrooms, vegan parmesan cheese, and fresh herbs or any topping you like. Enjoy!

*Note: Be sure to check out the recipe video + step-by-step photos above!

A healthy tomato 'pasta' dish that makes full use of your spiralizer. This vegan-friendly supper is five of your five-a-day and will fill you to the brim

Lentil ragu with courgetti

tbsp rapeseed oil, plus 1 tsp

celery sticks, chopped

carrots, chopped

garlic cloves, chopped

onions, finely chopped

button mushrooms

pack dried red lentils

pack passata

1l reduced-salt vegetable bouillon (we used Marigold)

oregano

tbsp balsamic vinegar

courgettes,

Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.

Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.

To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

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Top 2 lentil ragu recipes from across the web

The most viewed lentil ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom and Lentil Ragu Pasta

Lentil ragu with courgetti

The most viewed lentil ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine