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Weekend • Vegetarian

Hearty Lentil and Mushroom Ragù

A rich and savory vegetarian ragù, packed with earthy mushrooms and tender lentils, perfect served over pasta or polenta.

Prep
15 min
Cook
40 min
Servings
4
Level
Weekend
Hearty Lentil and Mushroom Ragù

Prepare to be amazed by this incredibly flavorful Hearty Lentil and Mushroom Ragù! It's deeply savory, wonderfully comforting, and surprisingly easy to make. Packed with hearty lentils and umami-rich mushrooms, this ragù makes a fantastic vegetarian alternative to traditional meat sauces. You won't miss the meat, we promise!

Ingredients

Yield: 4 servings

Main

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup green or brown lentils, rinsed
  • 4 cups vegetable broth
  • 1/2 cup red wine (optional, or more broth)
  • 1 tbsp dried Italian seasoning
  • 1 bay leaf
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper to taste
  • Cooked pasta, polenta, or crusty bread for serving
  • Fresh parsley or basil, chopped, for garnish
  • Grated Parmesan cheese (optional, for serving)

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until vegetables are softened.

  2. Step 2

    Add sliced mushrooms and cook for 5-7 minutes, stirring frequently, until they release their moisture and start to brown. Stir in minced garlic and cook for 1 minute until fragrant.

  3. Step 3

    Stir in tomato paste and cook for 1 minute, allowing it to slightly darken. Add diced tomatoes, rinsed lentils, vegetable broth, red wine (if using), Italian seasoning, and bay leaf. Bring the mixture to a boil.

  4. Step 4

    Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more broth or water.

  5. Step 5

    Remove bay leaf. Taste the ragù and season generously with salt and pepper as needed. The flavors should be rich and savory.

  6. Step 6

    Serve the lentil and mushroom ragù hot over your favorite cooked pasta, creamy polenta, or with crusty bread for dipping. Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese, if desired.

Tips

  • For a richer, deeper flavor, use a good quality dry red wine like Chianti or Cabernet Sauvignon. If omitting wine, simply use more vegetable broth.
  • This ragù freezes beautifully! Make a double batch and freeze portions for quick future meals.
  • Adding a sprig of fresh rosemary or thyme during the simmering process can add another layer of aromatic complexity.

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