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Mushroom and Lentil Ragù (Vegan)

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5 from 2 reviews

A healthy plant based dinner. Earthy mushrooms and tender lentils create a wonderfully satisfying ‘meaty’ texture, while tomatoes, onions, garlic, and herbs build layers of deep umami flavor.

Ingredients

Scale
  • 1cup dried black lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound mixed fresh mushrooms (such as cremini, shiitake, oyster) stemmed and chopped (about 5 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 teaspoons sea salt, divided
  • 4 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 1/2 Tablespoons organic tomato paste
  • 1 cup dry red wine or additional broth
  • 2 cups vegetable broth
  • 1 (14.5-ounce) can organic crushed tomatoes
  • 2 teaspoons dried oregano or 2 Tablespoons fresh oregano
  • 1/2 cup Parmigiano-Reggiano cheese, finely shredded for garnish (optional)
  • chopped fresh parsley or oregano, for garnish

Instructions

  1. Cook the lentils: Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat and let stand for 10 minutes; drain and set aside. While the lentils are cooking chop the vegetables.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes.
  3. Add garlic and crushed red pepper (if using); stir and cook, until fragrant, about 2 minutes.
  4. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  5. Add wine and scrape up any browned bits from the bottom of the Dutch oven. Cook until wine is almost evaporated, about 2 minutes.
  6. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 teaspoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until nice and thick, 15 to 20 minutes.
  7. Turn off the heat, taste to adjust salt. If your tomatoes are a bit acidic, you may need to add 1 teaspoon coconut sugar for balance.
  8. Serve ragù over cooked cauliflower mash, mashed potatoes, zucchini noodles, polenta or pasta.
  9. Garnish with parsley or oregano, drizzle with olive oil and parmesan cheese (not vegan). Serve hot.

Equipment

Find it online: https://eatwellenjoylife.com/mushroom-and-lentil-ragu-vegan/