Mushroom and Lentil Ragu

Vegetarian Mushroom Ragu

A good ragu is adaptable and delicious. This mushroom and lentil ragu can be used in a lasagne, as a pasta sauce and as the basis of a good chilli.

It’s packed full of vegetables and has the texture and taste of a meat ragu. It is also super easy to make and freezes really well. Make a massive batch and use it many different ways and freeze the leftovers. Perfect for right now!


2 tbsp olive oil

1 red onion diced

2 carrots dices

2 celery sticks diced 

2 garlic cloves crushed 

2 sprigs worth of rosemary leaves

2 sprigs worth of thyme leaves

500g mushrooms diced (any will do but a mix of white and chestnuts are the best) 

1 can lentils 

1 can chopped tomatoes 

500ml stock 

Season to taste

Prep – 20 mins Cook 40 mins 


  1. Add the oil to a pan on a medium heat. Add the onion, carrots and celery. Cook for 5 mins.
  2. Add the garlic and herbs, continue to cook for 10 mins, adding a splash of water if it gets to dry.
  3. Add the mushrooms and lentils and cook for 10 mins, when the mushrooms are browned slightly add the tomatoes and stock. Season, bring to a boil and turn down to a simmer. Leave to simmer for at least 20 mins. The longer the better. 
  4. Now you can add it to lasagne or pasta. 

I actually prefer ragu the day after as the cooling and reheating process gives it a richer flavour. I sometimes make it in advance and let it cool before I eat it. Enjoy! 


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