Mushroom & Lentil Ragu By arpit gaur


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Mushroom & Lentil Ragu

This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles!
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4 Servings

Cooking Time

1 hours

Meal Type


Rate This Recipe7


  • 2 tablespoons olive oil
  • 12 ounces button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 large carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium yellow onion, chopped
  • 1/4 cup red wine
  • 1 bay leaf
  • 1 can (28 ouncecrushed tomatoes
  • 2 cups water
  • 1 cup brown lentils, rinsed and picked through
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh basil
  • 1 box (16 ouncespaghetti noodles
  • Chopped fresh parsley, for garnish
  • Grated Parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)


  1. 1

    1.In large saucepot, heat oil over medium-high heaAdd mushrooms, garlic, carrot, bell pepper and onioCook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequentlAdd wine; cook 1 minute, stirring .
  2. 2

    constantlUse wooden spoon to scrape browned bits from bottom of paStir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakeHeat to boiling, then reduce heat to medium-loSimmer until lentils are tender, about 25 minutes, stirring occasionallAdd more water, as needed, if ragu gets too thicRemove bay leaf and stir in basi3.Meanwhile, prepare spaghetti according to package directionServe ragu over spaghettGarnish with parsley and serve topped with Parmesan.

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