Vegan Lentil Ragout Recipe
This Vegan Lentil Ragout is a rich, hearty one-pot meal made with tender lentils, mushrooms, carrots, celery, and tomatoes simmered with garlic and Italian herbs. Thick, savory, and deeply satisfying, this plant-based ragout is perfect over pasta, creamy polenta, or mashed potatoes for a cozy dinner.
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Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's Knife
Ingredients
For the Lentil Ragout
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 8 ounces cremini mushrooms finely chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup brown or green lentils rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable broth
- ½ cup dry red wine or additional vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
For Serving
- Cooked pappardelle rigatoni, or other pasta
- Vegan Parmesan
- Fresh parsley or basil
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes until softened.
- Add mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
- Stir in garlic, tomato paste, Italian seasoning, thyme, and smoked paprika. Cook for 1 minute.
- Add lentils, crushed tomatoes, vegetable broth, red wine, soy sauce, balsamic vinegar, maple syrup, bay leaf, salt, and pepper. Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the ragout is thick.
- Remove the bay leaf and stir in fresh parsley. Taste and adjust the seasoning.
- Serve hot over pasta and finish with vegan Parmesan and fresh herbs.
Notes
- Brown or green lentils work best because they hold their shape while simmering.
- If the ragout becomes too thick before the lentils are tender, add a splash of vegetable broth.
- Red wine adds depth and richness, but you can replace it with additional vegetable broth.
- For an even richer texture, finely chop the mushrooms so they blend naturally into the sauce.
- The ragout thickens as it cools and tastes even better the following day.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze the ragout for up to 3 months and thaw overnight before reheating.