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Red Lentil Mushroom Ragu

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegan, Vegetarian
Occasion Healthy Comfort Foods
Nutrition 7g+ fiber, 7g+ protein
Category How to Blend Pulses into Your Favorite Meals so They Last All Week, Meal Prep Recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 stalks celery dices
  • 3 carrot diced
  • 12 oz mushrooms bella; roughly chopped
  • 4 cloves garlic minced
  • 1 1/2 cups lentils, red dried; picked over and rinsed
  • 1 28 oz can tomatoes crushed
  • 1 15 oz can tomatoes diced
  • 2 cups vegetable broth
  • 3 tbsp tomato paste
  • 1 1/2 tsp salt
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp red pepper flakes
  • 12 oz pasta rotini (gluten free if desired)
  • 1/2 cup reserved starchy pasta water
  • parsley
  • parmesan cheese optional

Instructions

  1. Cook the onions, carrots, and celery in oil over medium heat in a large skillet for 6-8 minutes or until translucent, stirring occasionally. Add in the mushrooms and garlic and cook another 5 minutes.
  2. Stir in the lentils, crushed tomatoes, diced tomatoes, broth, tomato paste, and seasonings. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are soft.
  3. Meanwhile, cook pasta according to directions on box until al dente. Reserve 1/2 cup of the pasta water before draining.
  4. Add the pasta water to the ragu sauce and then mix the pasta and ragu sauce together. Serve topped with parsley and parmesan.