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Mushroom and Lentil Ragù
Ingredients
- 1 cdried black lentils
- ¼ cextra-virgin olive oil
plus more for drizzling
- 1 lbmixed fresh mushrooms
stemmed and chopped, such as cremini, oyster, and portobello
- 1yellow onion
chopped, about 1 1/2 cups
- 2carrots
peeled and diced, about 1 cup
- 4 tspkosher salt
divided
- 4 largegarlic cloves
minced
- ¼ tspcrushed red pepper
- 2 tbsptomato paste
- 1 cdry red wine
- 2 cvegetable broth
- 1can crushed tomatoes
- 2 tbspchopped fresh oregano
plus more for garnish
- ½ cheavy cream
- 2 ozparmigiano-reggiano cheese
finely shredded, plus more for garnish, about 1/2 cup
- cooked polenta
for serving
Directions
- 1
Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
- 2
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
- 3
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
- 4
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.
Mushroom and Lentil Ragù
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About this Recipe
Craving a deeply satisfying, savory sauce that tastes like it simmered all day but is entirely vegetarian? Our Mushroom and Lentil Ragù offers a rich, hearty experience that stands up to any classic meat sauce. This recipe celebrates the earthiness of mushrooms and the robust nature of lentils, delivering a truly comforting dish.
This recipe achieves its robust flavor by combining earthy mixed fresh mushrooms with protein-rich black lentils, creating a complex texture and savory umami that truly mimics traditional ragù. The careful blend of aromatic vegetables like onion and carrots, along with garlic and fresh oregano, builds layers of comforting taste, all simmered in a red wine and tomato base.
You're in for a truly comforting and flavorful experience with this Mushroom and Lentil Ragù. Each spoonful delivers a rich, earthy taste, highlighted by the varied textures of tender lentils and meaty mushrooms. The sauce is beautifully balanced, with the sweetness of crushed tomatoes, a hint of spice from crushed red pepper, and the luxurious finish of heavy cream and finely shredded Parmigiano-Reggiano. It’s a substantial, deeply savory dish that feels both gourmet and incredibly satisfying, perfect for a cozy dinner.
Customization & Variations
While delicious as written, this Mushroom and Lentil Ragù is wonderfully adaptable. Feel free to experiment with different types of mixed fresh mushrooms based on what's available—shiitake or porcini (rehydrated) would add even more depth. For a leaner sauce, you could reduce the heavy cream, or explore plant-based creams for a dairy-free option (though it would mean omitting the Parmigiano-Reggiano). If you don't have dry red wine, a good quality vegetable broth can be used in its place, though it will alter the flavor profile slightly.
This hearty Mushroom and Lentil Ragù is a magnificent centerpiece for a satisfying dinner. It’s traditionally served over creamy polenta, making for a wonderfully comforting and complete meal, generously garnished with extra fresh oregano and plenty of shredded Parmigiano-Reggiano.