Red Lentil Mushroom Ragu

This recipe puts a spin on your traditional ragu sauce by swapping ground beef for lentils and mushrooms, making it suitable for vegans and carnivores alike!

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Serves6 (bowls)
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  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.
  2. Add in the mushrooms and garlic and cook another 5 minutes.
  3. Stir in the lentils, crushed tomatoes, diced tomatoes, broth, tomato paste, and seasonings.
  4. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are soft.
  5. Meanwhile, cook pasta according to directions on box until al dente. Reserve 1/2 cup of the pasta water before draining.
  6. Add the pasta water to the ragu sauce and then mix the pasta and ragu sauce together.
  7. Serve.

Recipe Tips

Optional: Top with parsley and Parmesan cheese.

Nutrition Facts
Red Lentil Mushroom Ragu
Amount Per Serving
Calories 229 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 326mg 14%
Potassium 874mg 25%
Total Carbohydrates 45g 15%
Dietary Fiber 11g 44%
Sugars 9g
Protein 12g 24%
Vitamin A 144%
Vitamin C 42%
Vitamin D0%
Calcium 7%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

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