Mushroom and Lentil Ragu


Puy lentils give this recipe a real 'mince' texture to it. Along with the lentils, the mushrooms are a great source of protein and the vegetables are filling, light and delicious. This is perfect for dinner and can be cooked in a slow cooker so it's ready after a day out!


  • 3 tbsp olive oil

  • 1 onions, finely chopped

  • 3 cloves of garlic, crushed

  • 2 carrots, finely chopped

  • 2 celery sticks, finely chopped

  • 1 large zucchini, diced

  • 1 cup of mushrooms, sliced - field or button

  • Small eggplant, diced

  • 500g bag dried puy lentils (rinsed well)

  • 2 x 400g cans chopped tomatoes OR seven fresh tomatoes

  • 1/2 cup red wine

  • 1/2 cup fresh parsley, chopped

  • 2 tsp dried oregano or thyme, chopped

  • 3 bay leaves

  • 1/2 litre vegetable stock

  • parmesan or vegetarian cheese, grated, to serve


Step 1
Heat the oil in a large saucepan and add the onions, carrots, and celery. Cook off for 5 minutes. 

Step 2

Add the garlic, zucchini, mushroom and eggplant. Saute for another 5 minutes. 

Step 3
Add in wine, stock, lentils, bay leaves and tomatoes and cook off for 1 hour (or in slow cooker on low for 4 hours). 

Step 4
Add in fresh herbs before serving. Serve with spaghetti, rice or cauliflower rice. Top with parmesan.