Rich Mushroom and Lentil Ragu Recipe (2024)

Rich Mushroom and Lentil Ragu Recipe (1)

I told you this was pasta week

Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle.

Don't worry we have eaten other meals in between.

We haven't just lived on pasta this week.

We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus.

One night it all went to pot and we gave up and ate chips (fries my American friends)in paper from the local chip shop with quickly heated baked beans. Yes, even food bloggers have nights like that. And everyone needs a 'chippie' now and again!

also try -Creamy Lemon Basil Spaghetti

Rich Mushroom and Lentil Ragu Recipe (2)

Tinned or freshly cooked lentils?

I have to admit I use a mixture of tinned (canned) lentils and freshly cooked, although I lean more towards tinned lentils.

I add fresh red lentils to soups, stews and dal, but if I'm using green, puy or beluga lentils I tend to buy them tinned or in ready to eat pouches.

For this dish I used Napolina tinned lentils which are brown lentils in water. They are part of a new range from Napolina, that well known Italian brand. They have also introduced two ready to use sugar free jarred pasta sauces,tomato passata, extra virgin olive oil spray and two varieties of gluten-free pasta (green pea and red lentil).


Related - Richly Braised Lentils


Rich Mushroom and Lentil Ragu Recipe (3)

What is a ragu?

A ragu is an Italian meat sauce for pasta. What we call bolognaise or bolognese in this country is what would be known as a ragu in Italy. Ragu was originally created forPope Pio VII by his chefAlberto Alvisi in the 18th century.

Veggie Ragu

For a vegetarian or vegan ragu you can replace the meat with vegetarian (soya) mince or lentils. I replaced the meat with lentils in my mushroom and lentil ragu, but I usually add veggie mince to my bolognaise.


Related - Vegan Spaghetti Bolognese


Which pasta is served with Ragu?

Another ragu (or bologanise fact) is that it is always served with tagliatelle in Italy, never spaghetti. Spaghetti bolognaise was introduced by Italians living in the UK for the British palate. I serve this ragu with tagliatelle the Italian way. The sauce really coats the pasta.

Absolutely delicious!

Also try -Aubergine, Asparagus and Chilli Spaghetti

Rich Mushroom and Lentil Ragu Recipe (4)

Calories and Nutritional Values for Mushroom Ragu

This mushroom ragu has only 132 calories when divided into 6 portions and 199 calories when divided into 4 portions. Add 66 calories for 50g of tagliatelle and that is 198 calories with paasta when the sauce is divided into 6 portions and only 265 calories with pasta when the sauce is divided into 4 portions.

The sauce is low in fat and a great source of protein. It also contains iron, potassium and a little iron.

It's perfect if you are following the new 5:2 diet, counting calories or just watching your weight.

Rich Mushroom and Lentil Ragu Recipe (5)

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Italian, Vegan

Yield: 4-6Author: Jacqueline Meldrum

Rich Mushroom and Lentil Ragu Recipe (6)

Rich Mushroom and Lentil Ragu Recipe

A rich mushroom and lentil ragu served with tagliatelle the Italian way. An easy your family and friends will love. Suitable for vegetarians and vegans.

prep time: 10 minscook time: 35 minstotal time: 45 mins


  • 1 tbspolive oil

  • 1onion, finely chopped

  • 1 clovegarlic, crushed

  • 300g largeflat mushrooms, finely chopped

  • 400g tinbrown lentils, drained and rinsed

  • a generous glug ofred wine

  • 1 ½ tspdried thyme

  • 400g tinchopped tomatoes

  • 3 tbsptomato puree

  • 1vegetable stock cube

  • a good grinding ofsalt and pepper


  1. In a large pan, saute the onion and garlic in the
    olive oil until soft.

  2. Add the mushrooms and cook those until they are soft too, then add the lentils, chopped tomatoes, thyme, wine and tomato puree. Crumble in the stock cube and stir well.

  3. Leave it to cook gently for 25-30 minutes until the sauce is rich and thick.

  4. Season with salt and pepper and serve with freshly cooked tagliatelle.

  5. Enjoy!


Calories for the ragu are 132 calories for 6 portions and 199 calorie for 4 portions. Add 66 calories for 50g tagliatelle per person.


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Rich Mushroom and Lentil Ragu Recipe (7)


Tomato & Roasted Red Pepper Pasta Sauce for Spaghetti

Rich Mushroom and Lentil Ragu Recipe (8)

If you like my rich mushroom and lentil ragu, you may also like my tomato and roasted red pepper pasta sauce for spaghetti.

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Disclosure: I created this recipe to highlight new products from Napolina. I was not expected to write a positive review and any opinions expressed are my own.

Rich Mushroom and Lentil Ragu Recipe (2024)
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