Mushroom and Lentil Ragu Recipe

This cozy mushroom and lentil ragu will warm you from the inside out! It’s a vegan twist on ragu or bolognese sauce that’s filled with plant protein from lentils. Serve it over pasta for a comforting meal.

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I don’t know about where you are, but we woke up to a “feels like” temperature of -10 degrees this morning! Yesterday also brought frigid temperatures, which we happily endured for a couple of hours for a chance to have a drink with our friends on an outdoor patio.

It was definitely worth it, but I’m still not sure I’ve completely warmed up, even though the happy hour was almost 24 hours ago (ha!). Needless to say, I’m really craving warm comfort foods, which brings me to today’s Mushroom and Lentil Ragu.

As some of you may know, I’m 50% Italian, and I know a thing or two about making a killer “gravy” for pasta from my mom. Over the past few years, inspired by our family trip to Italy for my brother’s wedding, Will and I have also been getting into making our own pasta.

The first time we tried homemade pasta, we made an AMAZING bolognese sauce that was loaded with veggies, like carrots, celery, and onions, and simmered with Chianti wine. It was thick, delicious, and very flavorful, and it serves as the inspiration behind this veggie-loaded ragu that uses mushrooms and lentils instead of meat.

How to Make Mushroom and Lentil Ragu

1. In a large pot, cook finely chopped onions, carrots, celery, and mushrooms until tender and very brown.
2. Stir in some minced garlic and tomato paste, and cook for a few more minutes. Next, pour in the Chianti wine, using your spoon to “deglaze” the pot as needed.
3. Add a can of tomatoes with their juices, broth, lentils, and all of the delicious seasonings.
4. Bring to a boil, then let the ragu simmer for 25 to 35 minutes until the lentils are tender.

Expert Tips

To make a perfect mushroom and lentil ragu, follow these tips. It’s important to choose the right kind of wine and to take your time preparing the veggies.

• Veggies: Be sure to cut the veggies into very small pieces. Part of the appeal of ragu and bolognese sauces is that they have finely diced veggies that are easy to eat and blend into the sauce.
• Lentils: I prefer using green lentils for this dish, but red lentils and other varieties also work. Depending on the kind you use, they may need more or less cooking time.
• Wine: I recommend using Chianti (or another kind of wine with Sangiovese grapes) or Merlot. These wines add a ton of flavor without making the final dish bitter.
• Serving: Of course, mushroom and lentil ragu is a perfect companion to pasta! Ragu/bolognese is often served over thick papperdelle noodles. You can also serve it over rigatoni (which I did) or really any type of pasta. I like to add a sprinkle of locatelli or parmesan cheese, but you can skip that if you want to keep the recipe vegan. Don’t forget a salad and some crunchy garlic bread on the side! PS – mashed potatoes make a delicious base for ragu too.
• Storage: This recipe makes about 4 to 6 servings, so you might have leftovers. Store the ragu in an airtight container in the fridge for up to 5 days. Reheat in the microwave for about 1 to 2 minutes until warmed through.

More Healthy Pasta Dishes

Here are some of my other favorite pasta dishes: Canned San Marzano Tomato Sauce, Hidden Veg Pasta Sauce, One Pot Mushroom Spaghetti, and the One Pot Pumpkin Tomato Pasta. For more recipes with lentils, check out the Vegan Lentil Bake with Mushrooms and Potatoes, BBQ Lentils with Shredded Carrots, or the Vegetarian French Onion Soup with Lentils.

📖 Recipe