Red Lentil Mushroom Ragu

Timing: 45 minutes | Serves 4


2 tablespoons olive oil

1 onion, diced

2 ribs celery, diced

3 carrots, diced

12 ounces mushrooms, roughly chopped

4 cloves of garlic, minced

1 ½ cups dry red lentils, rinsed

1 28-ounce can crushed tomatoes

1 15-ounce can diced tomatoes

2 cups vegetable broth

3 tablespoons tomato paste

1 ½ teaspoon salt

1 teaspoon thyme

1 teaspoon oregano

½ teaspoon basil

¼ teaspoon crushed red pepper flakes

12 ounces rotini pasta (gluten-free if desired)

½ cup reserved starchy pasta water


Cook onions, carrots and celery in oil over medium heat in a large skillet for 6-8 minutes or until onions are translucent, stirring occasionally. Add mushrooms and garlic and cook for another 5 minutes.

Stir in the dry lentils, crushed tomatoes, diced tomatoes, broth, tomato paste and seasonings. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes, until lentils are soft.

While ragu lentil mixture is cooking, cook pasta according to directions on the box until al dente. Reserve ½ cup of the pasta water before draining.

Add the pasta to the ragu sauce and then mix the pasta and ragu sauce together.

Serve immediately with toppings of choice.

Optional toppings: Fresh parsley, Parmesan cheese.

author avatar
Stephanie Ouellette