Florencia Baldini Last Updated on October 8, 2025This 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, 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.
Cooked or Dry Lentils
This recipe works with either cooked or dry lentils. Using pre-cooked lentils from a tin or jar is the quickest and most practical option — just drain and rinse, and they’re ready to stir straight into the ragu. If you prefer to cook from dry, soak the lentils overnight, then rinse well and place in a pan covered with cold water. Bring to the boil, reduce the heat, and simmer gently for 30–40 minutes until tender. Drain before adding to the sauce. Remember, lentils should never be eaten raw — cooking is essential to make them safe and delicious.
Step-By-Step Instructions
Step 1: Finely chop the mushrooms until they resemble mince. Step 2: Dice and cook the onion and mince the garlic. Step 3: Add the chopped mushrooms and cook until they release their moisture. Step 4: Add spices and sun-dried tomatoes. Cook gently until fragrant. Step 5: Add the chopped tomatoes and stir well. Simmer until the sauce thickens. Step 6: Mix in the cooked (or canned) lentils. Step 7: Let the ragù cook slowly. Step 8: Toss the ragù through freshly cooked pappardelle. Step 9: Serve hot with grated Parmesan or your favourite cheese on top.
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
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Ingredients
- ~130 g cooked lentils, from a can (drained weight)
- 200 g mushrooms
- 1 onion
- 2 garlic cloves
- 6 sundried tomatoes, in oil
- 400 g chopped tomato, from a can
- spice mix: 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp vegetable stock powder
- 180 g 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.
Notes
- Lentils are a fantastic source of plant-based protein and fibre, making this ragu both filling and nourishing.
- The mushrooms add depth and richness, giving the sauce that “meaty” flavour without any meat.
- This recipe is naturally vegetarian, rich in protein, and easily made vegan by serving with dairy-free pasta or cheese alternatives.
- Pappardelle is the classic choice for soaking up the ragu, but you can use tagliatelle, spaghetti, or even gluten-free pasta if you prefer.
- Great for batch cooking — the flavours develop even more the next day, making it perfect for meal prep.
Loved this recipe – so easy to make and a big hit with the family. Will definitely make again!
Thank you so much — I’m really happy to hear that 💚
So glad it was easy to make and a hit with the whole family. Those are exactly the recipes I love sharing, and I’m thrilled it’s one you’ll be making again.