This recipe is a great option for Meatless Mondays or any other day for that matter. It’s budget friendly, quick and easy to make, and satisfying. I had most of the ingredients already from making Chunky Sausage Lentil Soup.
I also had some left over chipolte peppers in adobo sauce that I LOVE and didn’t want to waste. I love the smokey and spicy flavor. I was just thinking today that maybe I need to change the name of my blog to Spicy’n Spain since I seem to make a lot of spicy dishes. I also have come to think that Valencian’s are more heat/spicy tolerant. That would explain all the Mexican restaurants here, right?
We initially made this recipe when we were “flexitarians”. The Spruce Eats describes the term as “those who eat mostly vegetarian but occasionally eat meat. We like the idea of being more earth conscience and healthy. Now we’re way more “flex” than we are “itarians”.
Whether or not you are vegetarian, pescetarian, vegan, flexitarian, or carnivore doesn’t really matter. This recipe is all inclusive. Add or subtract as you would like. That’s what makes cooking fun. Make it your own. Experiment! Whatever you decide to do I hope that you will give this recipe a try.
Mushroom Lentil Ragu
- 2 tablespoons olive oil
- 12 oz or 375 g button mushrooms,quartered
- 6 cloves garlic, minced
- 1 large carrot, chopped
- 1/2 red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1 bay leaf
- 1 can (28 oz or 800g) crushed tomatoes
- 2 cups water
- 1 cup brown lentils, rinsed and picked through
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon minced chipotle pepper in adobo sauce
- spaghetti noodles
In a large saucepan, heat oil to medium-high heat. Add mushrooms, garlic, carrot, red bell pepper, and onion. Stirring frequently, saute vegetables until tender, and onion is translucent.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, pepper, and chipotle. Heat to boiling, then reduce to a simmer using medium-low heat. Simmer until the lentils are tender, about 25 minutes, stir occasionally. Add more water, if ragu is too thick. Remove bay leaf.
Meanwhile, prepare spaghetti noodles according to package directions.
Serve ragu over cooked spaghetti noodles.