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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Ingredients
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, diced
- 12 oz mushrooms, chopped
- 4 cloves garlic, minced
- 1 1/2 cups dried red lentils picked over & rinsed
- 2 15 oz low sodium diced tomatoes canned
- 2 cups low-sodium vegetable broth
- 3 tablespoon no-salt-added tomato sauce
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon red pepper flakes
- 12 oz rotini pasta, cooked al dente
- 1/2 cup reserved starchy pasta water
Directions
- 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.
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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