Name: Rich Lentil Ragu (Vegan) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: ¾ cup + 1 tbsp green lentils (5.3 oz); 1 red onion, finely chopped; 3 garlic cloves, finely chopped; 1 celery stalk, finely chopped; 3 cups white mushrooms, very finely chopped (8.11 oz); 1¼ cups tomato passata (10.6 oz); 3 tablespoons sundried tomato puree or regular; 4 tablespoons vegan white wine; 1½ cups vegan ‘beef’ stock (use 1 stock cube); 1 teaspoon Italian herbs/mixed herbs; 1 tablespoon soy sauce; 2 teaspoons balsamic vinegar; 2 teaspoons vegan Worcestershire sauce; 1½ tablespoons olive oil; 3 tablespoons coconut milk; Pepper to taste

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If you’re searching for a deeply satisfying, hearty, and flavor-packed plant-based dinner that warms both your kitchen and your soul, look no further than Rich Lentil Ragu (Vegan). This cozy recipe takes the classic Italian comfort of ragu, swaps out the meat for wholesome green lentils, and layers in earthy mushrooms, a hint of white wine, and an irresistible savory depth. Whether you’re vegan, dairy-free, or simply ready for a nourishing twist on tradition, you’ll love every forkful of this dish. Prepare to impress family and friends—this is the kind of meal they’ll ask about long after the plates are cleared.

Rich Lentil Ragu (Vegan) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rich Lentil Ragu (Vegan) is how each ingredient comes together to create big, bold flavors while keeping things simple in your pantry. Every item counts, lending texture, color, and a punch of umami that makes this vegan ragu a standout centerpiece.

Green lentils: These little legumes hold their shape during simmering and provide the meaty texture that anchors the whole ragu.
Red onion: For a gentle sweetness and aromatic base that sets the stage for savory flavors.
Garlic cloves: Essential for depth, garlic adds that unmistakable warm undertone to every bite.
Celery stalk: Chopped finely, it brings classic Italian flavor and rounds out the base veggies.
White mushrooms: Using a food processor helps create a crumbly, almost ground-meat texture—plus they soak up all the savory goodness in the pan.
Tomato passata: Smooth, sieved tomatoes add body and rich tomato flavor to the sauce.
Sundried tomato puree: Intensifies the tomato flavor and gives the sauce a gorgeous depth. Regular puree works, too!
Vegan white wine: Adds subtle acidity and helps lift and marry all the flavors together.
Vegan ‘beef’ stock: Delivers an authentic, hearty flavor that makes this dish extra cozy; a stock cube works perfectly.
Italian herbs/mixed herbs: Bring a hint of the Mediterranean and keep the sauce beautifully aromatic.
Soy sauce: Boosts the umami notes and helps brown the mushrooms perfectly.
Balsamic vinegar: A splash for balancing acidity and a whisper of sweetness.
Vegan Worcestershire sauce: For that iconic savory edge—it’s the secret ingredient!
Olive oil: For sautéing and coaxing out all those wonderful flavors.
Coconut milk: Just a touch lends creaminess, richness, and smooths out the sauce (promise, you won’t taste coconut).
Pepper: For seasoning to taste and a subtle, warming kick at the end.

How to Make Rich Lentil Ragu (Vegan)

Step 1: Soak and Prep the Lentils

To make your Rich Lentil Ragu (Vegan) extra smooth and easier to digest, start by soaking the lentils in a bowl of water for about 30 minutes. This step is totally optional, but if you have time, it helps them cook faster and gives them a softer texture. If you’re short on time, give your lentils a quick rinse and proceed—the sauce will still be delicious!

Step 2: Brown the Mushrooms

Add two teaspoons of olive oil to a large non-stick pan and heat over medium. Tip in your finely chopped mushrooms and a tablespoon of soy sauce, then let them sizzle away for 6 to 8 minutes. Stir frequently! The key here is to cook out any moisture so the mushrooms become deliciously browned, concentrated, and deeply savory. Once done, transfer them to a plate—they’ll make a triumphant return.

Step 3: Sauté the Aromatics

Using the same pan (no need to clean it!), pour in the remaining olive oil and add the onion, garlic, and celery. Cook for about 4 minutes, stirring often, until everything smells wonderful and starts to soften. Pour in the vegan white wine and crank up the heat for another minute so the wine sizzles and picks up all that caramelized flavor from the pan.

Step 4: Add Lentils and Herbs

Add your rinsed (or soaked and drained) lentils, Italian herbs, and two-thirds of the vegan ‘beef’ stock to the pan. Stir well, cover, and bring to a gentle boil. Reduce the heat and let everything simmer together for about 5 minutes—this helps the flavors start mingling beautifully.

Step 5: Build the Ragu Base

Now the magic happens! Stir in the tomato passata, sundried tomato puree, browned mushrooms, balsamic vinegar, vegan Worcestershire sauce, and a good grinding of black pepper. Cover the pan and let your Rich Lentil Ragu (Vegan) simmer away on low for 15 to 20 minutes, stirring occasionally. If you notice the sauce getting too thick, just add a splash more stock or water to keep things lovely and saucy.

Step 6: Finish with Creaminess

When your lentils are tender and the sauce is thick and glossy, take the pan off the heat. Stir in the coconut milk for an extra layer of richness—it gives the ragu a silky, luscious texture without making it taste coconutty. Taste and adjust your seasoning, and get ready to savor your masterpiece.

How to Serve Rich Lentil Ragu (Vegan)

Garnishes

Top your Rich Lentil Ragu (Vegan) with freshly cracked black pepper, a sprinkle of chopped parsley, or a handful of vegan parmesan for a finishing touch that makes each bowl pop. A drizzle of olive oil or a scatter of toasted pine nuts are also lovely ways to add extra flair and flavor.

Side Dishes

This ragu naturally loves to snuggle up with pasta, but don’t stop there! Serve alongside creamy mashed potatoes, thick slices of crusty sourdough bread, or even spooned over grilled polenta for a cozy, rustic spread. Add a crisp green salad or roasted veggies for a complete meal that ticks all the boxes.

Creative Ways to Present

Get playful! Spoon your Rich Lentil Ragu (Vegan) into a baked sweet potato for a comforting twist, layer it into lasagna sheets with vegan bechamel, or stuff it into roasted bell peppers for a show-stopping centerpiece. You could even use leftovers on pizza or tuck them into wraps and sandwiches for next-day magic.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Rich Lentil Ragu (Vegan) into an airtight container and pop it in the fridge—it keeps beautifully for up to four days. The flavors actually deepen as it rests, making your next meal even more irresistible.

Freezing

Freezing couldn’t be easier! Spoon cooled ragu into freezer-safe containers or bags, label, and store for up to three months. To thaw, let the ragu sit in the fridge overnight or quickly defrost using your microwave on a low setting.

Reheating

Gently reheat your ragu on the stove over low heat, adding a little water or a splash of stock to loosen if needed. If you’re reheating from frozen, thaw first for best texture. Alternatively, the microwave works for single servings—just stir halfway through to ensure even heating.

FAQs

Do I have to soak the lentils before cooking?

Nope, soaking is optional! It quickens cooking time and makes lentils easier to digest, but you can absolutely skip this step and just rinse them before adding to the ragu.

Can I substitute brown or red lentils in this recipe?

Green lentils are preferred for Rich Lentil Ragu (Vegan) because they hold their shape, but brown lentils are a good backup. Red lentils tend to break down and become mushy, so the texture won’t be quite the same.

What pasta works best with this sauce?

Thick, wide noodles like pappardelle or tagliatelle are amazing with this hearty ragu. Penne, rigatoni, or even spaghetti are great choices too—just choose a shape that grabs onto plenty of sauce.

How can I make this recipe gluten free?

Swap out the soy sauce for tamari and double-check your vegan Worcestershire sauce is gluten free. Serve your Rich Lentil Ragu (Vegan) over your favorite gluten free pasta for a completely gluten free meal.

Is the coconut milk necessary? Will it make the sauce taste like coconut?

The coconut milk gives an incredible creaminess without leaving any coconut flavor in the finished dish. If you prefer, use a splash of oat cream or unsweetened cashew cream instead for similar results.

Final Thoughts

There’s something incredibly comforting about gathering around a table with a big bowl of Rich Lentil Ragu (Vegan)—it’s proof that plant-based meals can be every bit as hearty, flavorful, and soul-satisfying as their traditional counterparts. Give this ragu a place in your weeknight rotation and discover just how rewarding, fun, and delicious vegan cooking can be!