Mushroom and Lentil Ragu

This vegan recipe uses 100% plant-based ingredients to mimic the flavors and textures of traditional ragu or bolognese. It's a nutritious twist on comfort food.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 354kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 tablespoon extra virgin olive oil
1 yellow onion finely diced
1 carrot trimmed and finely chopped
1 stalk celery trimmed and finely chopped
12 ounces baby bella mushrooms finely chopped
4 cloves garlic minced
2 tablespoon tomato paste
½ cup Chianti wine can sub Merlot or another Sangiovese variety
½ cup dried green lentils can sub brown lentils
1 15-ounce can diced tomatoes with their juices
1 cup vegetable broth more as needed
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon salt
Freshly ground black pepper to taste
2 cups pasta for serving

Instructions

Warm the olive oil in a large pot over medium heat. Add the finely chopped onion, carrots, celery, and mushrooms. Cook, stirring occasionally for about 15 minutes until very tender and soft. Season with salt and pepper as desired.
Stir in the minced garlic and tomato paste. Cook for a few more minutes before pouring in the red wine. Increase the heat to medium-high, and cook for 3 minutes. Use your spoon to "deglaze" the plan and scrape up any brown bits from the veggies as needed.
Add the dry lentils, diced tomatoes with their juices, broth, thyme, oregano, red pepper flakes, and salt. Season with pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer for 25 to 35 minutes until the lentils are tender. Taste and adjust the seasonings as needed throughout the cooking time. The ragu should be thick and stew-like. Feel free to add more broth or water to thin it if desired.
While the ragu is simmering, prepare pasta of your choice for serving. I like papperdelle or rigatoni. Sprinkle with locatelli or parmesan cheese (or a vegan alternative to keep it vegan) before serving, and enjoy with crunchy garlic bread and a salad.

Notes

Be sure to chop the veggies into very small pieces for the best texture and even cooking.
Leftovers can last for up to 5 days in an airtight container in the fridge. Reheat in the microwave for 1 to 2 minutes until warmed through.

Nutrition