| Course | Main Dish |
|---|---|
| Cuisines | American, Italian |
| Cooking Methods | Sautéing, Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Comfort, Ethnic Authentic, Freezer Meals, Kid Friendly, Low Calorie, Vegan, Vegetarian |
| Main Ingredient | Legumes, Vegetables |
Mushroom and Lentil Ragu Over Spaghetti
Serves: 10
Serving Size: 7 oz sauce + 1.5 cups of cooked pasta
This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.
Recipe by:
https://foxeslovelemons.com/mushroom-lentil-ragu/
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top StoveIngredients
For the Sauce
- 3 tablespoon extra virgin olive oil
- 16 ounce button mushroom sliced
- 7 clove garlic minced
- 2 carrot medium, chopped
- 1 green bell pepper chopped
- 1 yellow onion medium, chopped
- 3 ounce red wine
- 2 bay leaf
- 42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
- 4 cup water
- 2 cup brown lentils rinsed and picked through
- 1⅓ tablespoon dried oregano
- 1 teaspoon Kosher salt
- ⅓ teaspoon ground black pepper
- ⅓ teaspoon red pepper flakes
- 2 tablespoon fresh basil chopped
For the Spaghetti
- 2 pound gluten free spaghetti or regular spaghetti
- 2 tablespoon fresh parsley minced
- parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)
Instructions
- In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
- Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
- Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
- Meanwhile, prepare spaghetti according to package directions.
- Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.
Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.
Nutrition
Calories: 564kcal | Carbohydrates: 101g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 1045mg | Fiber: 17g | Sugar: 8g | Vitamin A: 2356IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 6mg
Mushroom and Lentil Ragu Over Spaghetti
$45.00 cooking fee
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