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Rich Mushroom and Lentil Ragu Recipe

Rich Mushroom and Lentil Ragu Recipe

I told you this was pasta week

Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle.

Don't worry we have eaten other meals in between. 

We haven't just lived on pasta this week. 

We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus.

One night it all went to pot and we gave up and ate chips (fries my American friends) in paper from the local chip shop with quickly heated baked beans. Yes, even food bloggers have nights like that. And everyone needs a 'chippie' now and again!

Napolina products

Tinned or freshly cooked lentils?

I have to admit I use a mixture of tinned (canned) lentils and freshly cooked, although I lean more towards tinned lentils.

I add fresh red lentils to soups, stews and dal, but if I'm using green, puy or beluga lentils I tend to buy them tinned or in ready to eat pouches.

For this dish I used Napolina tinned lentils which are brown lentils in water. They are part of a new range from Napolina, that well known Italian brand. They have also introduced two ready to use sugar free jarred pasta sauces, tomato passata, extra virgin olive oil spray and two varieties of gluten-free pasta (green pea and red lentil).


Rich Mushroom and Lentil Ragu Recipe

What is a ragu?

A ragu is an Italian meat sauce for pasta. What we call bolognaise or bolognese in this country is what would be known as a ragu in Italy. Ragu was originally created for Pope Pio VII by his chef Alberto Alvisi in the 18th century. 

Veggie Ragu

For a vegetarian or vegan ragu you can replace the meat with vegetarian (soya) mince or lentils. I replaced the meat with lentils in my mushroom and lentil ragu, but I usually add veggie mince to my bolognaise



Which pasta is served with Ragu?

Another ragu (or bologanise fact) is that it is always served with tagliatelle in Italy, never spaghetti. Spaghetti bolognaise was introduced by Italians living in the UK for the British palate. I serve this ragu with tagliatelle the Italian way. The sauce really coats the pasta.

Absolutely delicious! 

Also try - Aubergine, Asparagus and Chilli Spaghetti

Rich Mushroom and Lentil Ragu Recipe

Calories and Nutritional Values for Mushroom Ragu

This mushroom ragu has only 132 calories when divided into 6 portions and 199 calories when divided into 4 portions. Add 66 calories for 50g of tagliatelle and that is 198 calories with paasta when the sauce is divided into 6  portions and only 265 calories with pasta when the sauce is divided into 4 portions.

The sauce is low in fat and a great source of protein. It also contains iron, potassium  and a little iron.

It's perfect if you are following the new 5:2 diet, counting calories or just watching your weight.

calories and nutritional value in mushroom ragu - 199 calorie for 4 portions

ragu, mushroom ragu, Italian ragu, ragu recipe, ragu for spaghetti, best ragu recipe, vegan ragu, vegetarian ragu, bolognese, bolognaise, vegan bolognaise, vegan bolognese, vegetarian bolognaise, vegetarian bolognese
Italian, Vegan
Yield: 4-6

Rich Mushroom and Lentil Ragu Recipe

A rich mushroom and lentil ragu served with tagliatelle the Italian way. An easy your family and friends will love. Suitable for vegetarians and vegans.
prep time: 10 minscook time: 35 minstotal time: 45 mins


  • 1 tbsp olive oil 
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 300g large flat mushrooms, finely chopped
  • 400g tin brown lentils, drained and rinsed
  • a generous glug of red wine
  • 1 ½ tsp dried thyme
  • 400g tin chopped tomatoes
  • 3 tbsp tomato puree
  • 1 vegetable stock cube
  • a good grinding of salt and pepper


  1. In a large pan, saute the onion and garlic in the
    olive oil until soft. 
  2. Add the mushrooms and cook those until they are soft too, then add the lentils, chopped tomatoes, thyme, wine and tomato puree. Crumble in the stock cube and stir well. 
  3. Leave it to cook gently for 25-30 minutes until the sauce is rich and thick.
  4. Season with salt and pepper and serve with freshly cooked tagliatelle. 
  5. Enjoy!


Calories for the ragu are 132 calories for 6 portions and 199 calorie for 4 portions. Add 66 calories for 50g tagliatelle per person.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

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Tomato & Roasted Red Pepper Pasta Sauce for Spaghetti

Tomato and Roasted Red Pepper Pasta Sauce on Spaghetti

If you like my rich mushroom and lentil ragu, you may also like my tomato and roasted red pepper pasta sauce for spaghetti.

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Disclosure: I created this recipe to highlight new products from Napolina. I was not expected to write a positive review and any opinions expressed are my own.


  1. Did you mean 300g of mushrooms, not 300 mushrooms? ?

    1. Haha yes you got me there, it was supposed to be 300g. The g dropped off.

  2. I love lentils stewed with tomatoes, so good. Your ragu is right up my alley!

  3. Ooo that looks so hearty and full of flavour! I used to love the Napolina brand when was in the UK. I always used their canned tomatoes. It's great that they are expanding their range. Canned lentils are so handy!

    1. Yes the tomatoes and really good quality. You see the difference when you use Napolina then a supermarket brand. Canned lentils are fab for adding to dishes.

  4. That's the type of recipe I can eeat all day this season and never complain!! I love the addition of mushrooms here, I can imagine how it boosts up the ragu!! YUM

    1. Haha me too and I love mushrooms so they were a must.

  5. This looks so good! Ragu is definitely a favorite in my house.

    1. Thanks, it's a new favourite here, well if you don't count bolognaise that is.

  6. My daughter has been thinking about going vegetarian and I think this would be a great "meaty" substitute for her.

    1. Oh yes I am sure she would love this it's a good transitional dish.

  7. This sounds delicious! So warm and comforting, perfect for fall! I'm pinning this to try soon, thanks!

    1. Oh good, I hope you do enjoy it and thanks for pinning it :)

  8. This is a perfect fall dish and mushrooms must be delicious, too. Saving for the weekend.

  9. Pasta week sounds like my idea of heaven. Come to think of it, so does this dish! Looks so rich and delicious - can't wait to give it a whirl in my kitchen :)

  10. Looks a Great recipe we can't get tinned lentils where I live just dried so would you recommend cooking them pre this meal preparation

    1. It depends what type, if they need soaked overnight and cook time. For instance red lentils or puy lentils don't need pre soaking and will cooking within the cooking time of the sauce, so they could just be thrown in although a bit of extra stock may be needed. Others that take longer I would precook. Do a batch and keep some for salads.

  11. I don't tend to have red wine handy anymore as it doesn't agree with me (to drink - fine in food I'm sure). Can I use anything else instead, or shall I just try to remember to buy a couple of the small bottles next time I'm shopping during the daytime? (I usually do my shopping before work at 8am, so can't buy alcohol then!!) This sounds so yummy...

    1. You could add either a tablespoon of balsamic vinegar or soy sauce. It's just a flavour booster

  12. This is delicious !

  13. This is really tasty!


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