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Red Lentil Mushroom Ragu

Red Lentil Mushroom Ragu

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegan

Occasion

Healthy Comfort Foods

Nutrition

7g+ fiber

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsp olive oil
1 onion diced
2 stalks celery dices
3 carrot diced
12 oz mushrooms bella; roughly chopped
4 cloves garlic minced
1 1/2 cups lentils, red dried; picked over and rinsed
1 28 oz can tomatoes crushed
1 15 oz can tomatoes diced
2 cups vegetable broth
3 tbsp tomato paste
1 1/2 tsp salt
1 tsp thyme
1 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes
12 oz pasta rotini (gluten free if desired)
1/2 cup reserved starchy pasta water
parsley
parmesan cheese optional

Instructions

Cook the onions, carrots, and celery in oil over medium heat in a large skillet for 6-8 minutes or until translucent, stirring occasionally. Add in the mushrooms and garlic and cook another 5 minutes.
Stir in the lentils, crushed tomatoes, diced tomatoes, broth, tomato paste, and seasonings. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are soft.
Meanwhile, cook pasta according to directions on box until al dente. Reserve 1/2 cup of the pasta water before draining.
Add the pasta water to the ragu sauce and then mix the pasta and ragu sauce together. Serve topped with parsley and parmesan.