A Mushroom and Lentil Vegan Ragu Sauce is a tasty alternative to a traditional bolognaise. The lentils and mushrooms have a real 'meaty' quality to them. It's a filling and tasty option for 'Meat Free Mondays' and a great substitute for a traditional ragu sauce. It's also super healthy, full of protein and goes perfectly with any pasta. For a more traditional ragu sauce, you might like my Easy Quorn Bolognese.
Red lentils cook quickly, are cheap and packed with protein. You might also like my Roasted Red Pepper and Lentil Soup or Chickpea and Lentil Curry for more easy recipes to cook with lentils
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Tips and Variations
I love meals that can all be cooked in one pot. You can simmer this lentil and mushroom ragu on the hob or stove top or if you prefer just pop it in the oven with a lid on.
Dried Red lentils are very easy to use. You don't need to soak them before hand and they cook in 15 - 20 minutes. You can of course use other lentils, but these will take longer to cook. Green, brown or yellow lentils take around 35 - 45 minutes. If using these varieties then you may need to add more stock due to the longer cooking time. Canned or tinned lentils are already cooked so will work well as an alternative.
You can prepare this vegan ragu ahead of time if you need to and then re-heat it. It also freezes well so why not make a batch which will save on energy.
How to make it
- Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
- Add the garlic, mushrooms and oregano and fry for a further 3 minutes
- Stir in the passata or tinned tomatoes and red lentils.
- Add the hot vegetable stock, worcestshire sauce, most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over a low heat for 30 minutes, stirring occasionally. Alternatively, cook in the over at 180°C/360°F/gas mark 4 for 30 minutes
- 15 minutes before eating, bring a large pan of lightly salted water to the boil and cook the pasta as per the packet instructions.
- Drain the pasta and serve with the ragu and a sprinkling of the remaining basil and the parmesan cheese over the top.
More Easy Vegan Recipes
Serving Suggestions
A lentil ragu goes really well with pappardelle pasta which looks like thick ribbons. You can of course use any type of pasta. It's also delicious on top of a backed jacket potato or with gnocchi or Flatbread.
Sustainability
If you're looking to add some 'meat free dishes' to your diet, this Vegan Ragu is a great option. All the ingredients are available organic. Try to buy the vegetables loose if possible to minimise packaging. Shopping local and buying locally grown produce will reduce the carbon footprint and help support the local economy.
Storage & Freezing
You can store this mushroom ragu in the fridge for 3-4 days and freeze it for up to 6 months. I often make a batch of this and keep some in the freezer as it makes a great standby meal. Remember, cooked pasta can also be frozen if you cook too much. Rinse it with cold water to prevent ot sticking and freeze in portion sizes. For more tips on freezer storage, check out my top tips.
📖 Recipe
One Pot Mushroom & Lentil Vegan Ragu Sauce
Ingredients
- 1 tablespoon olive oil organic, fairtrade
- 1 onion peeled & chopped, organic
- 2 cloves garlic peeled & crushed, organic
- 600 g mushrooms washed & diced, organic
- 2 teaspoon oregano chopped, organic
- 700 g passata organic
- 250 g dried red lentils organic
- 200 ml vegetable stock organic
- 2 tablespoon worcestershire sauce organic
- 4 tablespoon fresh basil chopped
- 1 dash black pepper organic,fairtrade
- 1 dash salt
- 360 g dried spaghetti organic
- 25 g parmesan cheese organic, to serve (optional)
Instructions
- Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
- Add the garlic, mushrooms and oregano and fry for a further 3 minutes
- Add the passata and lentils and stir together
- Add the hot vegetable stock, worcestshire sauce, most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over a low heat for 30 minutes, stirring occasionally. Alternatively, cook in the over at 180°C/360°F/gas mark 4 for 30 minutes
- 15 minutes before eating, bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions.
- Drain the spaghetti and serve with the ragu spooned over the top and a sprinkling of the remaining basil and the parmesan cheese.
Notes
Tips
Dried Red lentils are the easiest to use as they cook quickly. Green, brown or yellow lentils need to be simmered for around 35 - 45 minutes. If using these varieties you may need to add more stock due to the longer cooking time. Canned or tinned lentils are already cooked so will work well as an alternative.Storage
Store in the fridge for 3-4 days and freeze it for up to 6 months.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Catherine Horrigan
Another lovely easy meal. The mushrooms provide a lovely meaty texture. I ran out of red lentils so used half green ones for a slightly different texture.
REALMEALDEAL
This is one of my favourite meat free meals. Thanks for sharing that you used half red and half green lentils and that it worked out ok.
Daphne Morgan
Absolutely delicious even for the meat eaters in our family. Easy recipe to follow, not too many ingredients & timings spot on. Generous portions.
Will definitely be serving this again.