Lentil & Mushroom Ragu

Lentil & Mushroom Ragu
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons olive oil
  • 3/4 pound baby bella mushrooms, finely chopped
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 1/4 cups canned crushed tomatoes
  • 1/2 cup marsala
  • 2 teaspoons Marmite (optional)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 can (15 to 15.5 oz.) lentils, drained
  • 12 ounces linguine
  • 1/2 cup shaved Parmesan
  • 2 tablespoons chopped fresh parsley


In a large skillet, heat 2 tbsp. oil over medium-high. Add the mushrooms; season with salt and pepper. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl.

Add the remaining 1 tbsp. oil to the skillet. Add the onion and garlic. Cook over medium, stirring often, until softened, 5 minutes. Stir in the mushrooms, tomatoes, marsala, Marmite, if using, oregano and crushed red pepper. Cook, stirring occasionally, until the liquid is almost evaporated, 6 to 8 minutes. Stir the lentils into the ragu.

Meanwhile, in a large pot of boiling, salted water, cook the pasta to al dente. Drain, reserving 1/4 cup of the pasta cooking water.

Return the pasta to the pot and toss with the ragu and the reserved cooking water; season. Divide among bowls and top with the Parmesan and parsley.