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Lentil & Mushroom RaguLentil & Mushroom Ragu

Name: Lentil & Mushroom Ragu
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 bay leaf; 1 cup brown lentils, rinsed and picked through; 12 ounces button mushrooms, sliced; 1 can (28 ounces) crushed tomatoes; 1 large carrot, chopped; 1 tablespoon chopped fresh basil; Chopped fresh parsley, for garnish; 4 garlic cloves, minced; 1/2 green bell pepper, chopped; 1/4 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1/4 teaspoon red pepper flakes; 1/4 cup red wine; 1 box (16 ounces) spaghetti; 2 cups water; 1/2 medium yellow onion, chopped

🍴

Cuisine

International

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

50 mins

⭐

Difficulty

Medium

Lentil & Mushroom Ragu is a dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One portion of this dish contains roughly 24g of protein, 7g of fat, and a total of 528 calories. For $1.37 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Foxes Love Lemons requires spaghetti, brown lentils, bell pepper, and button mushrooms. It works well as a main course. 511 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is outstanding. Similar recipes are Mushroom-Tomato Ragu, Cheese Tortellini With Sausage Ragu, and Chicken Ragu w Rigatoni.

InternationalMedium

Ingredients

•1 bay leaf

•1 cup brown lentils, rinsed and picked through

•12 ounces button mushrooms, sliced

•1 can (28 ounces) crushed tomatoes

•1 large carrot, chopped

•1 tablespoon chopped fresh basil

•Chopped fresh parsley, for garnish

•4 garlic cloves, minced

•1/2 green bell pepper, chopped

•1/4 teaspoon ground black pepper

•1/2 teaspoon kosher salt

•2 tablespoons olive oil

•2 teaspoons dried oregano

•1/4 teaspoon red pepper flakes

•1/4 cup red wine

•1 box (16 ounces) spaghetti

•2 cups water

•1/2 medium yellow onion, chopped

Cooking Instructions

01
In large saucepot, heat oil over medium-high heat.
02
Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
03
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.
04
Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 25 minutes, stirring occasionally.
05
Add more water, as needed, if ragu gets too thick.
06
Remove bay leaf and stir in basil.Meanwhile, prepare spaghetti according to package directions.
07
Serve ragu over spaghetti.
08
Garnish with parsley and serve with Parmesan cheese.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023

Nutritional Info

calories515 kcal

protein22.7 g

fat6.8 g

carbs75.0 g

Recipe by

Community Chef

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