Mushroom & Lentil Ragout

This rich, savory ragout combines earthy mushrooms and protein-packed lentils in a deeply flavorful tomato-based sauce. Perfect for cozy dinners, meal prep, or impressing guests, this versatile dish delivers restaurant-quality comfort food that's completely plant-based and incredibly satisfying.

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Course: Appetizer, Main Course

Cuisine: Vegetarian

Keyword: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 245kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

1 tbsp olive oil
1 onion finely chopped
1 large carrot finely chopped
1 stick celery finely chopped
250 g mushrooms finely chopped
2 tbsp soy sauce or tamari
3 cloves garlic minced
½ cup dry green or brown lentils
½ cup red wine or vegetable broth
400 g canned diced tomatoes
1 cup vegetable broth
2 tbsp tomato paste
1 bay leaf
2 tsp thyme
1 tsp smoked paprika
Salt to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
Add chopped mushrooms and cook until moisture evaporates and mushrooms are golden, about 8-10 minutes.
Stir in soy sauce and minced garlic. Cook for 1 minute until fragrant.
Add lentils and stir to coat for 1-2 minutes.
Pour in red wine and let it evaporate, about 3-4 minutes.
Add diced tomatoes, vegetable broth, tomato paste, bay leaf, thyme, smoked paprika, and salt to taste.
Bring to a boil, then reduce heat and simmer covered for 30-40 minutes, until lentils are tender.
Stir occasionally and add more broth if mixture becomes too dry. Remove bay leaf before serving.

Notes

Use a mix of mushroom varieties like cremini, shiitake, and portobello for deeper flavor complexity

Red lentils can be substituted but will break down more and create a different texture

Make ahead and refrigerate for up to 4 days - flavors improve overnight

Freeze portions for up to 3 months in airtight containers

Serve over pasta, polenta, mashed potatoes, or crusty bread

Add fresh herbs like parsley or basil just before serving for brightness

For richer flavor, use a combination of red wine and vegetable broth instead of all broth

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