Rich Lentil Ragu (Vegan)

This lentil ragu is a deliciously rich vegan sauce perfect to serve over pasta for a hearty, meat-free meal.

Course Main

Cuisine dairy free, vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 215kcal

¾ cup +1 tbsp green lentils 5.3 oz, see *Notes below
1 red onion finely chopped
3 garlic cloves finely chopped
1 celery stalk finely chopped
3 cups white mushrooms very finely chopped, in a food processor (recommended) or by hand, 8.11 oz
1¼ cups tomato passata 10.6 oz
3 tablespoons sundried tomato puree or regular
4 tablespoons vegan white wine
1½ cups vegan 'beef' stock use 1 stock cube
1 teaspoon Italian herbs/mixed herbs
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
2 teaspoons vegan Worcestershire sauce
1½ tablespoons olive oil
3 tablespoons coconut milk
Pepper to taste

Soak lentils (optional): Place the lentils in a bowl, cover with water and set aside for 30 minutes.
Fry mushrooms: In a non-stick pan heat up 2 teaspoons of oil, add the mushrooms and 1 tablespoon of soy sauce and cook for 6-8 minutes over a moderate heat until all the moisture has been absorbed and the mushrooms are lightly browned. Stir often. Remove from the pan and set aside.
Saute vegetables: Using the same pan heat up the remaining oil, add the onion, garlic, celery and cook for about 4 minutes stirring often. Add the wine, increase the heat and cook for another minute or so.
Lentils: Add the lentils (either rinsed or pre-soaked then rinsed), carrot, herbs and ⅔ of the stock, cover and bring to the boil then simmer for 5 minutes.
Add remaining ingredients: Add the passata, tomato puree, mushrooms, balsamic vinegar, Worcestershire sauce, pepper to taste, cover and cook gently for 15-20 minutes until the lentils are fully cooked, stirring occasionally. If the sauce becomes too thick top up with a little more stock.
Finish off: Remove from the heat, stir in the coconut milk, adjust the seasoning as needed and serve your lentil ragu sauce over pasta.

*You can, but don’t have to, soak the lentils for 30 minutes before adding into the sauce (they will be easier to digest and take a little less time to cook).
Because this recipe contains several ingredients with added salt you will likely only need to add pepper to taste.
Best served hot over pasta (such as pappardelle). Love pasta? Browse these easy pasta meal ideas!
Boil the pasta as the sauce is bubbling away. Save some of the pasta water to add later, if needed.
This sauce will thicken as it cools so to loosen the consistency add a drop of water (from cooking the pasta).
The coconut milk adds creaminess but you will NOT taste the coconut in the sauce.
Refrigerate leftover lentil ragu pasta sauce covered, for up to 4 days.
Freeze in an airtight container for up to 3 months.