Hearty Mushroom Lentil Ragù Over Polenta or Pasta

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 tbsp olive oil + 1 tbsp butter (or extra oil)
• 1 large onion, 2 carrots, 2 celery stalks (diced)
• 1 lb cremini/baby bella mushrooms + 4 oz shiitake, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste, 1/2 cup dry red wine (or broth)
• 1 cup brown or green lentils, 1 can (14.5 oz) crushed tomatoes
• 3 cups vegetable broth, 2 tbsp soy sauce, 1 tbsp balsamic vinegar
• 1 tsp each dried thyme, oregano; 1 tsp smoked paprika; bay leaves, rosemary
• Salt, black pepper, red pepper flakes, fresh parsley
• For polenta: 1 1/2 cups polenta, 5 cups water, 1 cup milk, 2 tbsp butter, 1/2 cup grated Parmesan
• Or: 1 lb dried pasta of your choice

Do This

• 1. Dice onion, carrot, celery; finely chop mushrooms; mince garlic.
• 2. In a large pot, sauté onion, carrot, celery in oil and butter until soft; stir in garlic and tomato paste.
• 3. Add mushrooms and cook until they release liquid and brown; deglaze with wine.
• 4. Stir in lentils, crushed tomatoes, broth, soy sauce, vinegar, herbs, and spices; simmer 35–40 minutes until lentils are tender and sauce is thick.
• 5. While ragù simmers, cook polenta with water, milk, salt, butter, and Parmesan until creamy; or boil pasta until al dente.
• 6. Finish ragù with fresh parsley and adjust seasoning. Serve generous spoonfuls over polenta or pasta; garnish with more herbs, olive oil, and cheese.

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Why You’ll Love This Recipe

• Deep, slow-simmered flavor that tastes like it cooked all day, with no meat needed.
• Hearty mushrooms and lentils make a cozy, satisfying main dish for vegetarians and omnivores alike.
• Flexible base: serve it over creamy polenta for comfort-food vibes or over pasta for a classic Italian feel.
• Great for meal prep: the ragù tastes even better the next day and freezes beautifully.

Grocery List

• Produce: Yellow onion, carrots, celery, cremini/baby bella mushrooms, shiitake mushrooms (optional but recommended), garlic, fresh parsley, fresh rosemary (optional).
• Dairy: Butter, milk (or unsweetened plant milk), Parmesan cheese (or vegan Parmesan/nutritional yeast).
• Pantry: Olive oil, brown or green lentils, polenta (coarse or medium grind) and/or dried pasta, vegetable broth, tomato paste, crushed tomatoes, dry red wine (or extra broth), soy sauce or tamari, balsamic vinegar, smoked paprika, dried thyme, dried oregano, bay leaves, red pepper flakes, salt, black pepper.

Full Ingredients

For the Mushroom-Lentil Ragù

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter (or an extra tablespoon olive oil for dairy-free)
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 1 pound (450 g) cremini or baby bella mushrooms, very finely chopped
• 4 ounces (115 g) shiitake mushrooms, stems removed, caps finely chopped (optional but recommended)
• 4 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup (120 ml) dry red wine (or additional vegetable broth)
• 1 cup (190 g) dried brown or green lentils, rinsed and picked over
• 1 can (14.5 ounces / 400 g) crushed tomatoes
• 3 cups (720 ml) low-sodium vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 small sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 bay leaves
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons chopped fresh flat-leaf parsley (plus extra for serving)
• 2 tablespoons grated Parmesan cheese or 2 tablespoons nutritional yeast (optional, to boost umami at the end)

For Creamy Polenta (Serving Option 1)

• 1 1/2 cups (240 g) medium or coarse-ground polenta (not instant)
• 5 cups (1.2 L) water
• 1 cup (240 ml) whole milk or unsweetened plant milk
• 1 teaspoon fine sea salt (plus more to taste)
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1/2 cup (40 g) freshly grated Parmesan cheese (or vegan Parmesan), plus more for serving

For Pasta (Serving Option 2)

• 1 pound (450 g) dried pasta, such as rigatoni, pappardelle, tagliatelle, or spaghetti
• Salt for the pasta water

For Finishing and Serving

• Extra-virgin olive oil, for drizzling
• Additional grated Parmesan or vegan Parmesan
• Extra chopped fresh parsley
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep all your vegetables and mushrooms

Begin by getting all the chopping done so cooking feels relaxed. Dice the onion, carrots, and celery into small, even pieces so they soften and melt into the sauce. Clean the mushrooms with a damp paper towel or a quick rinse and thorough pat dry. Finely chop the cremini (and shiitake, if using) until they resemble small pebbles; this helps them mimic the texture of a traditional meat ragù. Mince the garlic and chop the parsley, then set everything in separate small bowls so it is ready when you need it.

Rinse the lentils under cool running water, picking out any small stones or debris. Drain well and set aside. Measure out all remaining ingredients (tomato paste, wine, broth, spices, etc.) so you can add them quickly once the pot is hot.

Step 2: Build a flavorful base with aromatics

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter has melted and is gently sizzling, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are very soft and the onion is translucent and starting to turn golden at the edges. This slow sauté develops sweetness and depth.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 2–3 minutes. The paste will darken slightly in color and may stick a bit to the bottom; that is good, as it intensifies the tomato flavor.

Step 3: Brown the mushrooms and deglaze

Add all the chopped mushrooms to the pot. At first it will seem like too much, but they will cook down significantly. Sprinkle with a small pinch of salt to encourage them to release their moisture. Cook over medium heat, stirring occasionally, for 10–12 minutes. At first the mushrooms will release liquid and look watery; keep cooking until most of that liquid evaporates and the mushrooms begin to brown and smell deeply savory.

Once the bottom of the pot has a browned, flavorful layer, pour in the red wine (or vegetable broth, if not using wine). Use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, 2–3 minutes.

Step 4: Add lentils, liquids, and seasonings, then simmer

Stir in the rinsed lentils, crushed tomatoes, vegetable broth, soy sauce, and balsamic vinegar. Add the smoked paprika, dried thyme, dried oregano, rosemary, bay leaves, red pepper flakes (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well so everything is evenly combined.

Bring the mixture up to a gentle boil over medium-high heat. Once boiling, reduce the heat to low so it stays at a steady simmer. Partially cover the pot with a lid, leaving it slightly ajar, and simmer for 35–40 minutes, stirring every 5–10 minutes. The lentils should become tender but not mushy, and the ragù should thicken into a rich, spoonable sauce. If it ever looks too thick before the lentils are cooked, add a splash of water or broth; if it seems too loose near the end, remove the lid and simmer uncovered for the final 5–10 minutes.

Step 5: Cook the polenta or pasta while the ragù simmers

For polenta: In a medium saucepan, bring 5 cups of water and 1 cup milk to a gentle boil over medium-high heat. Whisk in 1 teaspoon salt. Slowly pour the polenta into the pot in a thin stream, whisking constantly to prevent lumps. Reduce the heat to low so the mixture is just barely bubbling. Cook for 25–30 minutes, stirring frequently (switch from a whisk to a sturdy spoon once it thickens), until the polenta is creamy, thick, and the grains are tender. Stir in the butter and Parmesan until melted and smooth. Taste and adjust salt as needed. Keep warm over very low heat, stirring occasionally, or cover and set aside; if it thickens too much, whisk in a splash of hot water or milk.

For pasta: Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt for every 4 quarts / 3.8 L water). Add the pasta and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water, then drain. If serving immediately, toss the pasta with a drizzle of olive oil so it does not stick while you finish the ragù.

Step 6: Finish and balance the ragù

When the lentils are tender and the ragù has thickened, remove the bay leaves and rosemary sprig (if used). Stir in the chopped parsley and, if desired, the Parmesan or nutritional yeast for an extra layer of savory flavor. Taste and adjust seasoning: add more salt if it tastes flat, a small splash of balsamic if you want more brightness, or a pinch more red pepper flakes for heat. If the sauce is too thick, loosen with a bit of broth or water; if it feels too thin, simmer uncovered for a few more minutes until it reaches your desired consistency.

Step 7: Serve, garnish, and enjoy

To serve over polenta: Spoon a generous bed of creamy polenta into warmed shallow bowls. Ladle a hearty amount of mushroom-lentil ragù on top. Finish with a drizzle of extra-virgin olive oil, a shower of grated Parmesan (or vegan Parmesan), extra parsley, and freshly ground black pepper.

To serve over pasta: If the ragù is very thick, stir in a splash of the reserved pasta cooking water to loosen it slightly. Toss the hot pasta with enough ragù to coat, adding more pasta water as needed to create a glossy sauce that clings to the noodles. Plate the pasta, then top with a little extra ragù, olive oil, Parmesan, parsley, and black pepper. Serve immediately while everything is piping hot.

Pro Tips

• Chop mushrooms small for a “meaty” texture. Finely chopping the mushrooms (by hand or with a few pulses in a food processor) helps them mimic ground meat and integrate into the sauce.
• Do not rush the browning step. Let the mushrooms fully release their liquid and start to caramelize before adding the wine. This is key to deep, savory flavor.
• Use the right lentils. Brown or green lentils hold their shape best. Red lentils will turn mushy and change the texture of the ragù.
• Adjust thickness at the end. The ragù should be thick but spoonable. Thicken by simmering uncovered, or thin with broth or pasta water right before serving.
• Keep polenta creamy. Polenta firms as it sits. If it becomes too thick, just stir in hot water or milk a bit at a time until it is silky again.

Variations

• Smoky chili-style ragù: Add 1/2 teaspoon ground cumin and 1/2 teaspoon extra smoked paprika, plus a pinch of chipotle powder. Serve over polenta with a dollop of sour cream or yogurt and sliced green onions.
• Creamy Tuscan-style ragù: During the last 5 minutes of simmering, stir in 1/2 cup heavy cream or full-fat coconut milk and a handful of chopped spinach or kale. Simmer until greens are wilted and the sauce is silky.
• Baked ragù polenta pie: Spread leftover firm polenta in a greased baking dish, top with a generous layer of ragù and a sprinkle of cheese, and bake at 375°F (190°C) for 20–25 minutes until bubbling and golden at the edges.

Storage & Make-Ahead

The mushroom-lentil ragù stores beautifully and tastes even richer the next day. Let it cool to room temperature, then refrigerate in an airtight container for up to 4–5 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen if needed. The ragù also freezes very well: portion it into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Polenta is best right after cooking but can be cooled in a shallow dish, covered, and refrigerated for up to 3 days. It will firm up; you can either reheat it in a saucepan with extra water or milk, stirring until creamy again, or slice the firm polenta and pan-fry or grill it, then top with hot ragù. Cooked pasta is best fresh, but you can refrigerate it, tossed with a little oil, for up to 2 days and reheat it directly in a pan with hot ragù and a splash of water.

Nutrition (per serving)

Approximate values for 1 of 6 servings, assuming ragù served over polenta with Parmesan: about 480 calories; 17 g protein; 15 g fat; 70 g carbohydrates; 9 g fiber; 9 g sugar; 640 mg sodium. Values will vary based on specific ingredients, portion sizes, and whether you choose polenta or pasta and how much cheese you use.