Comforting, savoury and full of depth, this Mushroom and Lentil Ragoût is the kind of meal that makes a meatless dinner feel every bit as satisfying as a long-simmered classic. It is warm, rich and hearty enough for a cozy weeknight meal, yet special enough to serve when friends or family gather around the table.
The recipe begins with familiar ingredients that build big flavour: cremini or button mushrooms, onion, celery and carrots. Cooked slowly in canola oil, the mushrooms begin to brown and leave flavourful bits on the bottom of the pot. That is where much of the ragoût’s deep, savoury character begins.
Tomato paste, red wine, vegetable broth, crushed tomatoes and Dijon mustard are then added to create a rich, balanced sauce. The wine helps lift the browned bits from the bottom of the pot, while the tomato paste and crushed tomatoes bring sweetness and body. A touch of Dijon mustard adds gentle tang, and oregano, garlic and red pepper flakes round out the flavour with warmth and depth.
Green or brown lentils make this dish especially satisfying. They hold their shape as they cook, adding a hearty texture and helping turn a vegetable-rich sauce into a filling main dish. Lentils are also a useful pantry staple for busy cooks: they work well in soups, salads, grain bowls and sauces, and they pair particularly well with earthy mushrooms and tomato-based flavours.
Once the lentils are tender and the ragoût has simmered, cream, grated Parmesan and fresh parsley finish the sauce with a velvety, comforting texture. The result is a hearty, spoonable dish that feels both familiar and a little bit special.
Serve it over cheesy polenta for a cozy bowl with extra richness, or spoon it over hot buttered noodles or creamy mashed potatoes for an easy dinner everyone can enjoy. Add a crisp green salad, roasted vegetables or a piece of crusty bread to complete the meal and soak up every bit of the savoury sauce.
Mushroom and Lentil Ragoût
Ingredients
- 1 cup whole green or brown lentils, rinsed and drained
- 3 Tbsp canola oil, plus more for drizzling
- 1 lb stemmed and chopped cremini or button mushrooms
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 1 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 3 Tbsp tomato paste
- 3/4 cup dry red wine
- 2 cups vegetable broth
- 2 cups crushed tomatoes
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1/2 cup 18% cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
- cooked polenta, buttered noodles, or mashed potatoes, for serving
Instructions
- Bring a medium saucepan of water to a boil over high heat. Add the lentils and cook, uncovered, until plump and tender, about 22-25 minutes. Remove from the heat, drain, and set aside.
- Heat the oil in a large Dutch oven over medium-high heat. Add the mushrooms, onion, celery, and carrots, salt, and pepper. Cook, stirring occasionally, until the mushrooms begin to brown and stick to the bottom of the pan, about 15-17 minutes. Add the garlic and red pepper flakes. Cook, stirring often, until fragrant, about 2 minutes. Add the tomato paste, and cook, stirring constantly, until the paste darkens in colour, about 2 minutes.
- Pour in the wine, and scrape up any browned bits from the bottom of the pot. Cook until the wine has almost evaporated, about 2 minutes. Stir in the broth, crushed tomatoes, mustard, oregano, and cooked lentils. Bring to a boil over medium-high heat then turn the heat down to medium-low and simmer, uncovered, for about 20 minutes.
- Remove the pot from the heat and stir in the cream, cheese, and parsley. Taste and adjust the seasoning. Serve over cooked polenta, drizzle with canola oil and garnish with parsley. Serve hot.
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