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Weeknight • Vegetarian

Savory Lentil and Mushroom Ragu

A hearty, rich, and deeply flavorful plant-based ragu that's perfect over pasta or polenta.

Prep
15 min
Cook
45 min
Servings
6
Level
Weeknight
Savory Lentil and Mushroom Ragu

Forget everything you thought you knew about vegetarian meals! This savory lentil and mushroom ragu is so robust and satisfying, you won't even miss the meat. It's packed with umami, slow-simmered goodness, and tastes like it's been cooking all day, but comes together much quicker. Get ready for a new weeknight favorite!

Ingredients

Yield: 6 servings

Main

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, quartered
  • 4 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup red wine (optional, or use more broth)
  • 2 tbsp tomato paste
  • 1 tsp dried Italian seasoning
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked pasta, polenta, or crusty bread, for serving
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

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

  2. Step 2

    Add quartered mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

  3. Step 3

    Add rinsed lentils, crushed tomatoes, vegetable broth, red wine (if using), tomato paste, Italian seasoning, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.

  4. Step 4

    Remove the bay leaf. Taste and adjust seasoning as needed. If the ragu is too thick, add a splash more broth or water. If it's too thin, simmer uncovered for an additional 5-10 minutes.

  5. Step 5

    Serve the lentil and mushroom ragu hot over your favorite cooked pasta, creamy polenta, or with crusty bread. Garnish with fresh chopped parsley.

Tips

  • To deepen the umami flavor, you can add a splash of soy sauce or a teaspoon of nutritional yeast along with the broth.
  • The ragu tastes even better the next day, so it’s fantastic for meal prep!
  • If you're short on time, you can use pre-chopped mirepoix (onions, carrots, celery).

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