Packed with protein and fiber, this vegan lentil & mushroom ragu is hearty, savory and comforting!
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 minutes, until lentils are tender.
Combine starch with 3 tablespoons water, mix well, add to the ragu, stir and cook another 10-15 minutes. Add more water/broth or wine as needed. (Omit the addition of starch if using jarred pasta sauce, keep cooking lentils as needed until tender.)
Cook pasta according to package.
Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
If you don’t have canned tomatoes on hand, sub in a jar (25 oz) of organic pasta sauce of choice. I used canned tomatoes with basil and olive oil..added nice flavoring.
Use whatever pasta you like. I’ve served this with all kinds of pasta types.
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.
Feel free to omit the corn/tapioca starch. It’s just to thicken it up a bit but will be great without it. If using a jar of pasta sauce, you can most definitely omit this part.
I used 2 cups of puy lentils here.
Looking for vegan wine, take a look at this great resource! Barnivore: Vegan Wine Directory