Lentil Mushroom Ragù

Lentil Mushroom Ragù is a wholesome and versatile dish that’s not only easy to make but also loaded with protein, fiber, and lots of vegetable goodness.

Packed with nutrient-rich ingredients, this ragù is a flavorful combination of earthy mushrooms, hearty lentils, fresh tomato sauce, and aromatic herbs. The perfect warming cozy dish, this recipe is sure to become a household favorite.

The ease of preparation, combined with its adaptability, makes this ragù suitable for busy weeknights or special gatherings! The beauty of this recipe lies in building simple layers and layers of flavor that make this dish absolutely delicious. The best part is that this recipe makes A LOT, which means the variations of enjoying the Lentil Mushroom Ragù are endless – from stuffed peppers to pasta, topped on mashed potatoes or polenta, layered in a baked dish like lasagna or moussaka, and SO MUCH MORE!

Lentil Mushroom Ragù Ingredients:

  • Celery: Part of the mirepoix, adding a depth of flavor to the ragù.
  • Carrot: Also part of the mirepoix, provides natural sweetness and vibrant color to the dish.
  • Onion: The last part of the mirepoix adds a savory flavor.
  • Garlic: Infuses a robust aroma and flavor.
  • Bella Mushrooms: Offer a meaty texture and earthy taste.
  • Dried Oregano: Adds a touch of aromatic notes that stand out from all the other flavors.
  • Thyme: Another strong, hearty herb that adds a subtle herby essence.
  • Red Pepper Flakes: Provide a hint of heat for a balanced flavor profile.
  • Salt and Pepper: Enhance overall seasoning.
  • Wine: Deglaze the pan, adding complexity to the sauce.
  • Balsamic Vinegar: Introduce a tangy undertone.
  • Fire-Roasted Crushed Tomatoes: Infuse a smoky flavor and thickness into the tomato sauce.
  • Strained Tomatoes: Provide a smooth, velvety texture to the sauce.
  • Lentils: A protein-packed, fiber-rich ingredient.
  • Water: Helps achieve the desired consistency and is needed to cook the lentils to a perfect al dente.
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Lentil Mushroom Ragu


Units Scale
  • 1/4 cup or 2 medium celery stalks, finely chopped
  • 1/4 cup or 1 large carrot, finely chopped
  • 1/2 cup or 1 small/medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb bella mushrooms, diced
  • 2 teaspoons dried oregano
  • 34 sprigs thyme, leaves removed
  • 1 teaspoon red pepper flakes
  • Pinch of salt and pepper
  • 1/2 cup wine
  • 1 tablespoon balsamic vinegar
  • 14 oz. fire-roasted crushed tomatoes
  • 24 oz. strained tomatoes
  • 1 cup lentils (green or brown), rinsed
  • 3 cups water or more


  1. Heat olive oil in a large skillet over medium heat. Add chopped onions, carrot, and celery and cook for around 5 minutes until the onions are softened.
  2. Add the mushrooms and cook for around 5 or so minutes until the mushrooms have released most of their water and developed crusty exterior.
  3. Add the garlic, thyme, oregano, chili flakes, and cook for around 1 minute until the garlic is fragrant.
  4. Pour in the wine, scraping the bottom of the pan to deglaze, and cook for a minute until most of it has evaporated. Then add the balsamic vinegar.
  5. Add crushed tomatoes, strained tomatoes, lentils, and water. Stir until evenly combined.
  6. Bring to a gentle simmer and let it simmer for around 25-30 minutes until the lentils are cooked. 
  7. Once the sauce has reduced and thickened up it’s perfect for eating by itself or serving with just about anything – on pasta, in tacos, baked on squash or peppers… the sky’s the limit! I suggest a big sprinkle of nutritional yeast on top to add a cheesy touch while keeping things vegan.

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