Dishing Up the Dirt

Lentil & Mushroom Ragù

We’ve had our first snow storm at the farm and comfort food is what we’re craving. This simple pasta is tossed with a lentil ragù and is not only hearty, but is vegan to boot. I served this dish with my favorite almond crumbled (which stands in for parmesan cheese) and a giant glass of red wine for a nourishing weeknight meal. This dish contains quite a few ingredients but most of which I think you’ll have on hand. Also, feel free to use parmesan cheese instead of the almond crumble…however, I love the texture and flavor of the almond crumble and love having a jar of it on the counter for easy access to top on pasta, salads, soups, and even hummus. Go wild! This dish will make your house smell amazing as it slowly simmers in your kitchen. Pour a glass of wine and relax while your stove does all the work! Happy comfort food season everyone.

Cheers from a snowy Tumbleweed Farm.

Lentil & Mushroom Ragù

Prep Time: 15 minutes    Cook Time: 50 minutes    Serves: 4

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 ribs of celery, finely chopped
  • 3 carrots, finely chopped
  • 1 1/4 cup mushrooms, roughly chopped (mix of button, cremini etc.)
  • 4 cloves of garlic, minced
  • 3 1/2 tablespoons tomato paste
  • 3/4 cup red wine (any good drinking red wine will work here)
  • 1 cup brown or green lentils, rinsed and picked over
  • one 28-ounce can diced tomatoes
  • 3/4 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • minced parsley for serving
  • 12 ounces penne pasta
Almond Crumble
  • 1 cup raw almonds
  • 1/4 cup nutritional yeast
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt


  1. Heat the olive oil in a large heavy bottom pan over medium-high heat. Add the onion, celery and carrots and cook, stirring occasionally for about 8 minutes. Add the mushrooms and garlic and continue to cook, stirring occasionally, for about 6 minutes longer. Stir in the tomato paste and mix until all the veggies are evenly coated. Add the red wine and bring to a boil, reduce the heat to medium and add the lentils, diced tomatoes, veggie broth, thyme, oregano, salt and crushed red pepper flakes. Bring the mixture back up to a boil, reduce the heat to medium and simmer for 30 minutes, or until the lentils are tender.
  2. While the ragù simmers bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of liquid to add to the ragù if needed.
  3. Prepare the almond crumble by combining all the ingredients in a small food processor or blender. Process until it becomes the texture of a fine meal. Taste and adjust seasonings as needed.
  4. Divide pasta between bowls, top with the ragù, minced parsley and plenty of almond crumble.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

16 thoughts on “Lentil & Mushroom Ragù

  1. Jessica says:

    Hi Andrea! I just saw the recipe and am super exited to make it, because as you said, I pretty much already have everything at home to make it. Question: I don’t see where in the instructions I’m supposed to add the lentils to the pan. Can you tell me when I would add them in? I’m assuming it’s when you add the broth, but let me know if that is an incorrect assumption. Thanks!

    1. Andrea says:

      Thank you for the catch Jessica! I just updated the recipe. I hope you enjoy this as much as we do. Cheers! xo

  2. Sarah | Well and Full says:

    This looks like the ultimate comfort food! Looks amazing as always, Andrea 🙂

    1. Andrea says:

      Thank you! I hope you give it a whirl. xo

  3. Alicia says:

    Looks SO yummy! Just a question: is the pdf version of your recipes gone? Thanks!

  4. Elaine says:

    So going to make this! Thanks for another great recipe!

    1. Andrea says:

      I hope you enjoy it as much as we do!

  5. Joan Teskey says:



  6. Ellen says:

    Made this right away and it was a delicious, comforting g meal. I served it with gluten free chickpea rotini (super high protein) pasta and the almond crumble. Leftovers are also terrific! No surprise, as I LOVE all of your recipes!

    PS I am also looking for the print button.

    1. Andrea says:

      So happy you loved it. Print button will be coming back soon! xo

  7. Chris says:

    That’s my favourite lentil recipe ever, and I have a lot of lentil recipes up my sleeve! I served it over zoodles with some cashew-based vegan parm and it was amazing! Thanks for another great recipe! Looking forward to many more!

    For those looking for the print buttom, why not try the Zest app on their phone or ipad, which lets you save recipes and then look at them while cooking – it was a game changer for me for sure! Oh, and Andrea, if you could work out a way to allow the recipe to get copied/uploaded automatically instead of having to copy and paste manually that would be great!

    Thanks! xox

  8. Deb says:

    I made this and it is fantastic. Great way to use up leftover wine. The pasta I had on hand was whole wheat spaghetti and it worked great.

    1. Andrea says:

      So happy you loved this recipe too! happing cooking! xo

  9. Sara says:

    This has become one of my favorite blogs to follow! I feel like you just get my style of eating and everything you make, I want to make, haha. Planning on making this for dinner tonight and I’m super excited for it.
    Sara from

  10. Shayna Gehl says:

    OMG! I had been wanting to make this for ages now but we finally got around to doing it for dinner tonight and let me say this did NOT disappoint. It was so delicious. My kids devoured it and went on to seconds while my 3 and 5 year old kept dipping their fingers in the almond crumble! Such a great recipe. This will be on our list of go-to’s for sure!

    1. Andrea says:

      so happy you loved it! xo

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