Lentil & mushroom ragu with carrots

Discover a hearty and flavorful Lentil & Mushroom Ragu! This savory recipe combines onions, carrots, and mushrooms with a touch of red pepper spice and dried oregano. Simmered to perfection with lentils, canned tomatoes, and a splash of red wine, it's a nutritious meal that's both satisfying and delicious. A perfect choice for a comforting vegetarian dinner, garnished with fresh parsley for an extra burst of flavor.

  • 07 May 2025
  • Cook time 40 min
  • Prep time 5 min
  • 4 Servings
  • 14 Ingredients

Lentil & mushroom ragu with carrots

Experience a heartwarming and nutrient-packed meal with this Lentil & Mushroom Ragu. Combining the earthiness of lentils, the richness of mushrooms, and the sweetness of carrots, all wrapped up in a savory sauce with a hint of red pepper spice, this dish is both healthy and satisfying. Perfect for a cozy dinner or impressing guests with a plant-based option.

Ingredients:

1 tbsp olive oil
14g
1 onion
70g
1 tsp garlic powder
3.10g
2 carrots
140g
1/2 lb mushrooms
230g
1/4 tsp red pepper (spice)
0.08g
1 tsp dried oregano
3g
1.50 cups lentils
290g
3.50 cups canned tomatoes
840g
2 cups vegetable broth
480g
4 fl oz red wine
120g
1 tbsp cornstarch
8g
1 dash salt
0.40g
2 tbsp fresh parsley
8g

Instructions:

1. Prepare Ingredients:
- Finely chop the onion.
- Dice the carrots.
- Slice the mushrooms.
- Rinse the lentils.
2. Sautéing:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic powder and cook for an additional minute.
3. Adding Vegetables:
- Add the diced carrots and sliced mushrooms to the pot.
- Cook, stirring frequently, until the vegetables begin to soften, about 5-7 minutes.
4. Seasoning:
- Sprinkle in the red pepper spice and dried oregano.
- Stir well to evenly distribute the spices.
5. Incorporate Lentils and Liquids:
- Add the rinsed lentils, crushed canned tomatoes, vegetable broth, and red wine to the pot.
- Stir to combine all ingredients.
6. Cooking:
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer.
- Cover the pot and let the ragu simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- Stir occasionally to prevent sticking.
7. Thickening:
- In a small bowl, combine the cornstarch with a little water to form a slurry.
- Gradually stir the cornstarch slurry into the ragu to thicken it.
- Cook for another 5 minutes, stirring continuously until the ragu has thickened.
8. Final Seasoning:
- Taste the ragu and add a dash of salt if needed for additional seasoning.
- Stir in the chopped fresh parsley just before serving.
9. Serve:
- Ladle the lentil & mushroom ragu into bowls.
- Optionally, garnish with a sprinkle of fresh parsley on top.

Tips:

- For extra depth of flavor, sauté the onions until they are golden brown before adding the other ingredients.

- Feel free to add more vegetables like bell peppers or zucchini to enhance the texture and nutritional content.

- Using fresh garlic instead of garlic powder can intensify the flavor of the dish.

- If you prefer a thicker ragu, let it simmer longer to reduce the liquid, or add an additional teaspoon of cornstarch mixed with cold water.

- Pair this dish with a beautiful crusty bread or over a bed of pasta for a complete meal.

This Lentil & Mushroom Ragu with Carrots and Red Pepper Spice is a versatile and satisfying dish that's perfect for any occasion. Whether you’re aiming for a wholesome weeknight dinner or a flavorful meal to impress your friends, this recipe brings together simple ingredients to create a mouthwatering result. Don't forget to garnish with fresh parsley for a burst of freshness!

Nutrition Facts
Serving Size550 grams
Energy
Calories 370kcal18%
Protein
Protein 22g15%
Carbohydrates
Carbohydrates 63g19%
Fiber 14g37%
Sugar 12g12%
Fat
Fat 5g6%
Saturated 0.75g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 370ug41%
Choline 100mg18%
Vitamin B1 1.94mg162%
Vitamin B2 0.59mg45%
Vitamin B3 6mg39%
Vitamin B6 0.78mg46%
Vitamin B9 400ug99%
Vitamin B12 0.02ug1%
Vitamin C 36mg42%
Vitamin E 2.00mg13%
Vitamin K 50ug42%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.92mg102%
Iron, Fe 7mg62%
Magnesium, Mg 77mg18%
Phosphorus, P 330mg26%
Potassium, K 1340mg39%
Selenium, Se 13ug24%
Sodium, Na 670mg45%
Zinc, Zn 3.16mg29%
Water
Water 450g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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