Tomato ragu with mushrooms and lentils - a wonderful recipe 100% vegan.

Ragu is an Italian meat sauce usually served with pasta. What we call bolognaise is known as ragu in Italy. I exchanged minced meat from traditional ragu for lentils and mushrooms. I think that the taste is very deep and expressive. Remember, however, to cook it on low heat for a long time - about 2 hours then it is the best !!!


  • 600g tomatoes
  • 200g brown lentils (I used from the can)
  • 100g mushrooms
  • 2 onions
  • 4 cloves of garlic
  • oregano
  • a teaspoon of sugar, salt and pepper
  • 100g tomato concentrate
  • 2 tablespoons of olive oil
  • pasta 


Fry the finely chopped onion and then the garlic in olive oil. Add chopped mushrooms and fry them for a while. Add the chopped tomatoes and simmer until the sauce thickens. Add tomato paste, spices and lentils. Stir everything else for 10 minutes. Serve with your favorite pasta.

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