Lentil and mushroom ragù with spaghetti
- Published: 22 Nov 22
- Updated: 23 Apr 24
Lentil ragù offers all the rich depth of its meatier counterparts, finished with a dollop of luxurious mascarpone for the silkiest sauce ever. Using lentils instead of mince is not only cheaper and healthier; it cuts the simmering time right down, so dinner’s ready in minutes rather than hours.
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Serves 4 -
Hands-on time 20 min. Simmering time 25 min
Nutrition
- Calories
- 544kcals
- Fat
- 25.5g (12.9g saturated)
- Protein
- 18.3g
- Carbohydrates
- 55.6g (10.2g sugars)
- Fibre
- 9.4g
- Salt
- 0.8g
delicious. tips
If you have a bit more time, it’s worth cooking dried lentils from scratch instead of using tinned. It’s cheaper and the cooking liquid can be added to the sauce, giving it even more flavour (just simmer it for an extra 15 minutes to reduce). Simply cook dried lentils in vegetable stock with a sprig of rosemary or thyme and a couple of bashed garlic cloves for around 20 minutes until tender. 250g dried lentils is equal to 2 x 400g tins.
You can freeze the ragù for up to 3 months. Simply defrost a portion of the sauce in the fridge overnight, then reheat and serve with freshly cooked pasta.