Lentil-Mushroom Ragu #WeekdaySupper

Lentil & Mushroom Ragu - A hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied!

Let’s pretend it’s Meatless Monday, even though it’s Wednesday. I’m a big fan of meatless meals in general, and try to eat them at least once a week. While I’m generally pretty satisfied with a plate of veggies and grains, all of these meals have to pass the “husband test.”

Lentil & Mushroom Ragu - A hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied!

A sure sign that a meatless meal did not have enough substance? A few hours after dinner, Jeff sneaks off to the kitchen and returns with a handful of peanuts. And then does it again. And then maybe makes some popcorn. Usually by this point, my stomach is rumbling too, so I grab my own bowl of popcorn. That’s when I’ve realized that my vegetarian dinner clearly didn’t have enough substance to get us through until breakfast the next morning.

Lentil & Mushroom Ragu - A hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied!

This #WeekdaySupper is, without a doubt, the most satisfying meatless meal I have ever made. I think that both lentils and mushrooms have a quite “meaty” quality to them, and knew they would sub in for meat in a ragu pretty seamlessly. Sure enough, the lentils soaked up the flavors of garlic, tomatoes and spices, and the mushrooms added even more substance to this hearty sauce. Serve this lentil & mushroom ragu over your favorite pasta for a filling vegetarian meal that will leave you satisfied all night!

Lentil & Mushroom Ragu - A hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied!

Lentil & Mushroom Ragu

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6 servings

Lentil & Mushroom Ragu

Ingredients

  • 2 tablespoons olive oil
  • 12 ounces button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 large carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium yellow onion, chopped
  • 1/4 cup red wine
  • 1 bay leaf
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups water
  • 1 cup brown lentils, rinsed and picked through
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh basil
  • 1 box (16 ounces) spaghetti
  • Chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
  2. Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
  3. Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 25 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
  4. Meanwhile, prepare spaghetti according to package directions.
  5. Serve ragu over spaghetti. Garnish with parsley and serve with Parmesan cheese.

This recipe originally appeared here on the Naturebox blog

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Sunday Supper Movement
Make sure you check out this week’s other easy #WeekdaySupper recipes!
Monday – kimchi MOM - Fast and Cheesy Ramen
Tuesday – The Girl In The Little Red Kitchen - Roasted Red Pepper, Tomato and Bacon Soup
Thursday – Noshing With The Nolands - Slow Cooker Chicken Cacciatore
Friday – Basic N Delicious - Avocado Pesto Pasta
  • Renee Dobbs

    Yep, I believe I have found a recipe for lentils that my husband would enjoy. Thanks for sharing this one.

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      You’re welcome, Renee. My husband ended up eating this THREE times (because it made such a huge batch, and there’s just the two of us), but each time he told me he really liked it :)

  • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

    Oh, I have lots of “tricky” meatless recipes up my sleeve. Some of them, my husband STILL doesn’t know were meatless. hehe.

    I’ll be over tomorrow to check out my “wee mention” :)

  • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

    Thansks Trish. I’m not a big fan of those fake meat concoctions, either. Lentils are way better :)

  • Tara

    I love lentils, one of my favs when we have vegetarian night. Now I have another way to cook them, thank you!!! Gorgeous pictures too!!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Thanks so much, Tara. I wasn’t thrilled with the lighting I was getting when I was taking the photos, but they turned out much better than I had hoped!

  • kimchi_mom

    Ok…I’m totally making this! I’ve been eating like crap these past couple of weeks! :-(

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Awwww, we all have times like that. Hopefully this helps you get back on track, Amy! Bonus: it makes a HUGE batch, so it’ll get you through a few meals :)

  • Marjory @. Dinner-Mim

    This is definitely hearty enough to get my crew through the night! Sounds delicious!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Thanks Marjory!

  • http://www.brooklynfarmgirl.com/ Pamela @ Brooklyn Farm Girl

    I want a giant bowl of this. This is on for dinner this week!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Awesome, Pamela. I hope you like it!

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  • Shaina Wizov

    LOVE that this is a vegetarian dish made to resemble the meat sauce that meat-eaters always love. I have to try this out!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Thanks Shaina! I hope you like it!

  • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

    Hi Ann – so glad to hear you enjoyed it! It re-heats for lunches really well :)

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