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Heat a generous amount of olive oil in a large pan over medium heat.

Add the diced onion, carrots, and celery to the pan. Sweat them down for 8 to 10 minutes, stirring occasionally, until they are softened.

Add the minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chopped mushrooms. Cook them down until they have softened and released all their liquid, about 5-7 minutes.

Add the tomato puree and dried oregano to the pan, stirring to combine.

Pour in the red wine and bring to a simmer, allowing it to reduce slightly for 2-3 minutes.

Add the tinned chopped tomatoes, vegetable stock, drained green lentils, and bay leaves to the pan. Give the mixture a good stir.

Bring the ragu to a gentle bubble, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until it has thickened to your desired consistency.

Remove the bay leaves before serving. Serve the mushroom and lentil ragu with pasta, polenta, or use it as a filling for a pie.


Heat a generous amount of olive oil in a large pan over medium heat.

Add the diced onion, carrots, and celery to the pan. Sweat them down for 8 to 10 minutes, stirring occasionally, until they are softened.

Add the minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chopped mushrooms. Cook them down until they have softened and released all their liquid, about 5-7 minutes.

Add the tomato puree and dried oregano to the pan, stirring to combine.

Pour in the red wine and bring to a simmer, allowing it to reduce slightly for 2-3 minutes.

Add the tinned chopped tomatoes, vegetable stock, drained green lentils, and bay leaves to the pan. Give the mixture a good stir.

Bring the ragu to a gentle bubble, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until it has thickened to your desired consistency.

Remove the bay leaves before serving. Serve the mushroom and lentil ragu with pasta, polenta, or use it as a filling for a pie.
