Hearty Mushroom Lentil & Mushroom Ragu + Pasta Adapted from the website: The Simple Veganista

This was a delicious recipe I found on Pinterest from The Simple Veganista that I adapted.  I added crushed tomatoes, more broth and Trader Joe’s African Smoke seasoning for a smoky tasting ragu.  Add more crushed pepper if you want more heat.


2 ½ cups green lentils

16 oz. mushrooms

5 large carrots, chopped

1 medium onion, diced

2 large cloves garlic, minced

1 -14.5 oz can unsalted diced tomatoes

1 -14.5 oz. can crushed tomatoes

1 T. + 1 t. dried oregano

1 T. Trader Joe’s South African Smoke seasoning

¼ t. crushed red pepper flakes

1 box unsalted vegetable stock

¾ cup red wine

2 T. corn starch or arrow root powder

Salt & pepper to taste

2 -13.25 oz. boxes of Barilla whole wheat penne pasta

1 handful fresh parsley, chopped


Place the onions in a deep 4 or 5 quart deep sauté pan over medium high heat.  Saute for 5 minutes or until caramelized.  Next add the mushrooms and sauté until they reduce in size and start to brown.  Add the carrots, garlic, oregano, red pepper flakes and South African Smoke and sauté for a few more minutes just so the carrots begin to soften.


Add the diced tomatoes, crushed tomatoes, lentils, vegetable broth and wine in with the vegetables.  Bring to a boil, reduce heat to low, cover and simmer for 30 to 40 minutes until the lentils are tender.  Salt & pepper to taste.


While the lentils are cooking, boil water for the pasta and cook the pasta once the water comes to a boil.   Drain pasta and keep one cup of pasta water to pour back on pasta.  Place in a large pasta bowl.


Once the lentils are tender, thicken the ragu.  Place the cornstarch and 6 T. or so of water in a one cup measuring cup.  Stir until well blended and slowly add to the ragu. 


Place some pasta in a pasta serving bowl then top with ragu and garnish with fresh parsley.