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Lentil and Mushroom Ragu [Vegan]

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Winter is the time for comfort foods, like warm and hearty pasta dishes, topped with the perfect sauce. In this recipe, lentils and mushrooms transform a basic tomato sauce into a sauce that's hearty and filling. This rich sauce tastes amazing on and kind of pasta, or rice noodles.

Lentil and Mushroom Ragu [Vegan]

This Recipe is :

High Carb Vegan Vegan


  • 2/3 cup red onion, chopped
  • 4 cloves garlic, minced
  • 4 large tomatoes
  • 1/2 cup tomato paste
  • 8 ounces mushrooms, de-stemmed and chopped
  • 1 cup red split lentils
  • 1 cup water
  • 1 tablespoon Italian herbs
  • 1 bay leaf
  • Salt and pepper, to taste


  1. Sauté the onion and garlic in water until the onion is soft.
  2. Stir in the chopped tomatoes, tomato paste, herbs and bay leaf, lentils, and water. Cover the sauce, and allow everything to simmer until the fresh tomatoes cook down and the lentils are cooked through, about 10-15 minutes.
  3. Remove the bay leaf and add salt and freshly ground black pepper to taste.





After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and the Netherlands, I now find myself married and living with my husband in the eastern country of China. All those years of traveling and a recently discovered enthusiasm for eating plants are what inspire me every day in my kitchen. I hope to inspire others to eat more consciously through the simple, creative, and delicious recipes I share on my blog, The Conscientious Eater.



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