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Hearty Mushroom + Lentil Ragu

Packed with protein and fiber, this vegan Mushroom & Lentil Ragu is hearty, savory, and comforting! It’s perfect over a bed of pasta, polenta, or mashed potatoes.

top down view of a bowl with pasta topped with mushroom and lentil ragu with fork and items surrounding.

This vegan Hearty Mushroom + Lentil Ragu recipe is a delicious and nutritious option for plant-based eaters. The combination of mushrooms and lentils in a flavorful tomato sauce creates a satisfying and filling meal!

The aroma alone smells delicious and once you take your first bite, you’ll be hooked. I had seconds and thirds. Seriously!

Why We Love This Recipe!

  • Lentil stew is packed with protein, fiber, and other essential vitamins to help you stay plant-strong and love it!
  • It’s a straightforward dish that’s easy to assemble and will be ready in under an hour!

Give it a try and enjoy a hearty and healthy dinner tonight!

top down view of ingredients used to make mushroom and lentil ragu.

Ingredients You’ll Need

In this recipe, onion, garlic, carrots, mushrooms, tomatoes, and lentils are simmered until tender with herbs and robust red wine for a savory ragu served with pasta for a hearty vegan main dish.

Here is everything you will need:

  • Onion
  • Garlic 
  • Carrots
  • Mushrooms – If you don’t like mushrooms, feel free to substitute them with chopped red bell pepper, zucchini, or celery.
  • Red pepper flakes
  • Dried oregano or herbes de Provence
  • Lentils – Use brown, green, or puy.
  • Diced tomatoes – If you don’t have fresh or canned tomatoes on hand, sub in a jar (25 oz) of organic pasta sauce of choice.
  • Vegetable broth – We recommend a low-sodium veg broth.
  • Full-bodied red wine – Can sub with vegetable broth, or water or veggie broth. If using wine, feel free to add more, as it gives a wonderful flavor!
  • Tomato paste
  • Salt + pepper
  • Pasta – Use your pasta of choice. I used fettuccine here, but I’ve also used all kinds of other pasta with this ragu. Try pappardelle, linguine, penne, rigatoni, elbow, spaghetti, etc.
  • Parsley
top down view showing the process of adding mushrooms, carrots and herbs to pot to saute.

How To Make Vegan Mushroom + Lentil Ragu

Making mushroom and lentil ragu is easy as can be!

  • In a large Dutch oven, heat oil or water over medium heat. Add onion and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes, and oregano, and saute for 4 minutes, or until mushrooms begin to soften.
top down view showing the process of adding wine to mushroom and lentil ragu before simmering on the stove.
  • Add lentils, tomatoes, vegetable broth, and wine.
top down view of all the ingredients to make mushroom and lentil ragu in a black pot with wooden spoon.
  • Give a good stir, bring to a boil, cover, reduce heat to low, and simmer for 35 – 40 minutes, stirring occasionally, until lentils are tender.
  • Toward the end of cooking time, cook pasta according to package directions.

And that’s it – this vegan ragu is a keeper and a welcome addition to the recipe collection!

top down view of black pot with freshly made mushroom and lentil ragu.

How To Store + Reheat

  • Refrigerator: Leftovers can be stored for 5 days in the refrigerator, in a covered container.
  • Freezer: This lentil ragu is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

Serving Suggestions

Ragu is commonly served with pasta, but here you’ll find a few more ways to serve it for variation. Also included are a few compatible side ideas you might like.

side angle view of bowl with serving of mushroom and lentil ragu with pasta with fork and items surrounding.

More Hearty Recipes!

If you try this mushroom + lentil ragu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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HEARTY LENTIL & MUSHROOM RAGU

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Packed with protein and fiber, this vegan mushroom and lentil ragu is hearty, savory and comforting!

  • Author: Julie | The Simple Vegansita
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 6
  • Category: Entree, Pasta
  • Method: saute, simmer
  • Cuisine: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water for water saute
  • 1 small onion, diced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 large carrots, diced
  • 8 oz. mushrooms, sliced or diced
  • pinch of red pepper flakes
  • 1 tablespoon dried oregano or herbes de provence
  • 1 1/2 cups lentils (brown, green or puy)
  • 1 can (28 oz.) diced tomatoes (see notes)
  • 2 cups vegetable broth
  • 1/2 cup full-bodied red wine
  • 3 tablespoons tomato paste
  • mineral salt & cracked pepper, to taste
  • 16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.)
  • chopped parsley, to serve

Instructions

In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften.

Add lentils, tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.

Cook pasta according to package directions.

Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.

Serves 6

Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.

Notes

If you don’t have canned tomatoes on hand, sub in a jar (25 oz) of organic pasta sauce of choice.

Use whatever pasta you like. I’ve served this with all kinds of pasta types. Even zucchini noodles would be great!

If not using wine, replace with water or veggie broth. If using wine, feel free to add more, it gives a wonderful flavor!

If you don’t like mushrooms, sub in a small diced red bell pepper, small diced zucchini or 1/2 cup diced celery.

If you don’t have tomato paste on hand, sub with 1 tablespoon of cornstarch mixed with 2 tablespoons cold water. Add to the pot, stirring well, 15 minutes before cooking time is up. If you don’t want to use either, the ragu will be fine, it’s just to thicken it up a bit. 

Looking for vegan wine, take a look at this great resource! Barnivore: Vegan Wine Directory

Nutrition information has been calculated without the pasta.

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20 Comments

  1. This recipe is amazing !!!!






  2. I made this for dinner tonight. It was so delicious!! I’ll be making it many times this fall and winter :)






  3. This was good. Being Italian by marriage, it did need some tweaking, including the addition of basil and thanks to my new addition, used truffle sea salt. I sauteed the tomato paste with the veggies before adding the broth, etc. A little tricked learned from my mother-in-law! Oh and this made ALOT more than expected!






    1. Julie | The Simple Veganista says:

      Love your take on this with the basil and tomato paste! Will have to try that next time I make this recipe. Thanks so much for sharing, An Lin!

  4. Lynn White says:

    I have made this recipe many times and it is a winner! The red wine adds a richness to the sauce. I love it over pasta with chopped parsley. Thank you.






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