Savory Vegan Mushroom and Lentil Ragu

/ Vegan Recipes / By

Looking for a hearty and satisfying dish that’s packed with flavor? This Vegan Mushroom and Lentil Ragu is the answer! It’s the perfect vegan recipe to serve on a chilly evening when you want something comforting and nourishing. Rich in protein and fiber, this dish will leave you feeling full and content.

Imagine a rich, savory sauce simmering on the stove, filling your kitchen with aromas that entice everyone to gather around. The combination of earthy mushrooms and wholesome lentils creates a delightful texture that complements your favorite pasta or can be served over creamy polenta.

This recipe is not only delicious but also incredibly versatile. Whether you’re hosting a dinner party or just enjoying a quiet night in, this ragu is sure to impress.

Delicious Vegan Mushroom and Lentil Ragu Recipe

Vegan Mushroom and Lentil Ragu over pasta, garnished with parsley on a rustic table with bread.

This Vegan Mushroom and Lentil Ragu is a robust, flavorful dish made with sautéed mushrooms, lentils, and a rich tomato sauce. It’s hearty, comforting, and perfect for a cozy dinner or meal prep for the week ahead.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, diced (such as cremini or button)
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup uncooked lentils (green or brown), rinsed
  • 1 can (14 oz) crushed tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  2. Add Mushrooms and Herbs: Stir in the diced mushrooms, dried oregano, and thyme. Cook until the mushrooms are browned and have released their moisture, about 5 minutes.
  3. Combine Lentils and Sauce: Add the rinsed lentils, crushed tomatoes, and vegetable broth. Stir to combine and bring to a boil.
  4. Simmer: Reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth if it gets too thick.
  5. Season and Serve: Once cooked, season with salt and pepper to taste. Serve hot over pasta, polenta, or rice, and garnish with fresh parsley.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 7g
  • Protein: 18g
  • Carbohydrates: 50g