Mushroom and lentil ragù

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.
  • Cooking:
  • Serves: 6 persons



  1. Step 1

    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
  2. Step 2

    Add all the mushrooms - both portobello and porcini - and allow them to soften and cook down, around 15 minutes
  3. Step 3

    Add the garlic and tomato puree and cook out for a minute, stirring
  4. Step 4

    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
  5. Step 5

    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
  6. Step 6

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