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Recipe Contributed By Garnish and Glaze

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Red Lentil Mushroom Ragu

Prep Time 15 minutes
Cook Time 35 minutes
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

  • 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.
  • 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.
  • Meanwhile, cook pasta according to directions on box until al dente. Reserve 1/2 cup of the pasta water before draining.
  • Add the pasta water to the ragu sauce and then mix the pasta and ragu sauce together. Serve topped with parsley and parmesan.
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