Description

Slow simmered and carefully developed, Mushroom and Lentil Ragu Pasta delivers depth through natural ingredients and time honored technique. Lentils and mushrooms create a layered foundation, enriched with tomatoes and herbs to achieve richness driven by process rather than fat. Lentils provide plant based protein, fiber, and minerals such as iron and magnesium to support energy balance and digestion. Mushrooms contribute B vitamins and antioxidant compounds associated with immune resilience, while tomatoes supply lycopene and vitamin C for cellular health. Together, these elements form a dish that promotes internal balance and long lasting satiety.

Ingredients

• 300 grams pasta of your choice (linguine, spaghetti, tagliatelle, etc.)
• 2 tablespoon olive oil
• 1 piece onion, finely chopped
• 1 piece large carrot, finely chopped
• 1 stick celery, finely chopped
• 250 grams fresh mushrooms of your choice, finely chopped
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 100 grams dry green or brown lentils
• 120 ml red wine
• 400 grams tomatoes, diced
• 240 ml vegetable broth or more, as needed
• 2 tablespoon tomato paste
• 1 piece bayleaf
• 2 teaspoon thyme leave (fresh or dried)
• 1 teaspoon smoked paprika powder
• ¼ teaspoon salt, adjust to taste
• 1 teaspoon miso paste (optional)
• 30 grams walnuts (optional)
• green mixed leaf salad (optional)
• parmesan cheese (optional)
• fresh basil leaves (optional)

Directions

1. 1
   Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking for 3–5 minutes until the onions turn translucent and the vegetables begin to soften. Add the mushrooms and continue to cook for 5 minutes, allowing them to release their liquid and develop a rich, earthy aroma. Stir in the soy sauce, garlic, and lentils, cooking for another minute until fragrant.
2. 2
   Deglaze the pan with the wine, letting it reduce for about a minute. Add the tomatoes, vegetable broth, tomato paste, bay leaf, thyme, paprika, miso (if using), and salt. Stir to combine, then bring to a boil. Reduce to a gentle simmer, cover, and cook for 30–35 minutes, or until the lentils are tender and the sauce has thickened. If the sauce becomes too thick, add a splash of broth or water. Taste and adjust seasoning, then remove the bay leaf and fold in crushed walnuts if desired.
3. 3
   About 15 minutes before the ragu is ready, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. While the pasta cooks, sauté extra mushrooms with garlic for garnish if desired.
4. 4
   Plate the pasta, spoon over a generous portion of mushroom and lentil ragu, and top with the sautéed garlic mushrooms. Finish with parmesan and a sprinkle of fresh herbs. Serve immediately and enjoy the layers of earthy, savory flavors.