Mushroom and lentil ragù


This quick and easy version of a slow-cooked vegetarian ragù is simple to make on a weeknight and has bags of umami flavour thanks to the mushrooms and a dash of soy sauce. We like to serve it with a substantial pasta shape such as rigatoni, which stands up well to the hearty ragù. However, this would also work well as a topping for a jacket potato, or even as filling for a cheese toastie!

First published in 2022






Heat a large saucepan over medium heat and add a generous dash of olive oil. Soften the onions, carrots and celery for 20 minutes, stirring regularly, until softened


Add all the mushrooms - both portobello and porcini - and allow them to soften and cook down, around 15 minutes


Add the garlic and tomato puree and cook out for a minute, stirring


Add the white wine and let it bubble down and evaporate away completely. Then, add the lentils, chopped tomatoes, vegetable stock, miso, soy sauce and some black pepper. Stir well


Reduce the heat and allow the ragù to cook down for around 40 minutes, uncovered, stirring regularly, until the lentils are soft and the ragù is thick


Serve with pasta and plenty of Parmesan (or a vegetarian alternative)

  • Parmesan, or vegetarian equivalent, to serve
First published in 2022

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