This hearty, plant-based ragù is the ultimate comfort food – rich, flavourful, and full of texture, without needing any meat at all. It’s made with lentils, mushrooms, tomato sauce and spices, all simmered into a thick sauce that clings perfectly to wide ribbons of pappardelle. It’s one of those meals that feels indulgent but is secretly packed with goodness.
I love using mushrooms and sundried tomatoes to bring that deep, umami flavour you’d expect from a traditional ragù. The lentils add plant-based protein and a satisfying bite, making this a balanced and filling dinner. It’s perfect for cold evenings, meat-free Mondays, or anytime you’re craving something hearty and delicious.
The best part? It’s completely plant-based, budget-friendly, and great for batch cooking. Serve with your favourite pasta, a drizzle of olive oil and a little grated cheese (vegan or not – your choice).
Why Lentils Are A Great Plant-Based Protein
Lentils are one of the best plant-based protein sources you can include in your meals. They’re naturally rich in protein, with around 9g per 100g cooked, making them an excellent alternative to meat for anyone following a plant-based or flexitarian diet. But they’re not just about protein – lentils are also packed with dietary fibre, which helps support digestion, balance blood sugar, and keep you feeling fuller for longer.
They contain a range of important micronutrients too, like iron, folate, potassium and magnesium – all essential for energy, immune health and heart health. Because they’re so versatile and affordable, lentils are a brilliant ingredient for building nourishing meals without breaking the bank.
According to the NHS, pulses like lentils count as one of your 5 a day and are a valuable part of a balanced diet. Adding them to recipes like this ragù is a delicious way to boost your fibre and protein intake naturally – and you won’t miss the meat.
Tips
- Chop Mushrooms Finely: The smaller the pieces, the more “meaty” the texture of the sauce will feel.
- Use Sundried Tomatoes in Oil: They bring amazing depth and richness to the sauce – just drain before chopping.
- Simmer to Thicken: Let the sauce reduce before adding the lentils so the flavours really concentrate.
- Taste and Adjust: Add more herbs or a splash of balsamic if you want an extra boost of richness.
- Pair with Hearty Pasta: Pappardelle or tagliatelle work best for holding the sauce, but any pasta will do.
Swaps
Lentils: Brown, green or puy lentils work well. You can also use cooked chickpeas for a twist.
Mushrooms: Chestnut or portobello mushrooms are ideal for texture, but white mushrooms work too.
Sundried tomatoes: Use tomato purée or roasted red peppers if you don’t have any on hand.
Pappardelle: Swap with rigatoni, tagliatelle or any pasta you love.
Parmesan cheese: Use nutritional yeast or vegan cheese for a dairy-free version.
Vegetable stock powder: You can use a crumbled stock cube instead – just make sure it dissolves evenly.
Storage
Fridge: Store the sauce in an airtight container for up to 3 days. Reheat in a pan with a splash of water or tomato sauce.
Freezer: Freeze the sauce (without the pasta) for up to 1 month. Defrost overnight and reheat before serving.
More Vegan Recipes
- High-Protein Plant-Based Breakfast Burrito
- Spaghetti Squash with Lentil Ragù
- Sugo Finto (Tuscan Vegetable “Fake” Sauce)
- Creamy & Golden Butternut Squash Pasta
Lentil Ragù Pappardelle
Ingredients
- 1/2 can lentils
- 200 g mushrooms
- 1 onion
- 2 garlic cloves
- 6 sundried tomatoes
- 1 can tomato sauce
- Spice mix: 1/2 tsp garlic powder 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp vegetable stock powder
- Pappardelle pasta
Instructions
- Chop all the vegetables in small pieces. Make sure the mushrooms are very finely chopped, it really makes a difference
- In a pan add some oil, garlic and onion and cook for a few minutes.
- Add mushrooms and cook until soft. Add the spices and sundried tomatoes and cook for 1-2 minutes.
- Add tomato sauce and cook until it has reduced down, then add the lentils and cook further until the lentils are hot.
- Serve with pappardelle pasta (or your favourite pasta), extra virgin olive oil and some grated Parmesan cheese.