Spaghetti with Lentil & Mushroom Ragu
There is essentially no plant-based protein out there more versatile than lentils. Their flavor is so rich, so deep and hearty, that adding lentils to any dish will instantly make it more savory and satisfying. Just check out the variety of a few lentil-based recipes from the OKC Veggie archives:
The other great thing about lentils? They’re hella nutrient-dense: rich in cancer-fighting antioxidants and heart-healthy fiber, they’ve also been shown to help improve gut health, stabilize blood sugar and potentially lower cholesterol.
So what do you get when you pair the ultimate comfort food — spaghetti — with the incredible lentil? Something magical.
Lentils combine with hearty mushrooms, tangy tomatoes, crunchy carrots and a variety of herbs and spices to create this hearty ragu. It’s all made in one pot and can be simmering down while you’re doing chores or hanging out on the couch. If you want to multiply the health benefits of this lentil-based recipe, opt for a lentil spaghetti like Explore Cuisine’s Red Lentil Spaghetti. It’s made simply from organic red lentil flour and organic brown rice flour and packs a whopping 12 grams of protein per serving.
To finish the dish, top it with fresh basil, a dash of nutritional yeast or a sprinkle of shredded Parmesan cheese. This Spaghetti with Lentil & Mushroom Ragu, which happens to be plant based and gluten free, is sure to become a go-to in your household!
INGREDIENTS
2 T. olive oil
1 1/2 c. cooked brown lentils
2 large carrots, peeled & diced
1 yellow onion, diced
6 cloves garlic, minced
2 t. dried basil
2 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 - 14.5 oz. can fire-roasted crushed tomatoes
3 T. tomato paste
Salt & pepper, to taste
5 oz. red wine (we used a red blend)
1 c. vegetable broth
1 - 8 oz. box of Explore Cuisine’s Red Lentil Spaghetti
Fresh basil, nutritional yeast or shredded Parmesan cheese, to garnish (optional)
STEPS
1) Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, onion and garlic and cook, sautéing occasionally, for six minutes.
2) Turn the heat to high and add the mushrooms. Stir occasionally, allowing the mushrooms to release their moisture.
3) After three minutes, add the dried basil, oregano, rosemary and thyme. Stir well to combine and cook for three minutes.
4) Reduce heat to medium-high and add the wine. Toss, then add the fire-roasted crushed tomatoes, tomato paste and vegetable broth. Season with salt and pepper, stir to combine, then cover and reduce heat to low. Simmer for 20 minutes.
5) Meanwhile, cook the pasta according to package directions. Drain, drizzle with olive oil and set aside.
6) There will be more sauce than spaghetti, so use tongs to portion out the spaghetti into bowls. Ladle the sauce onto the spaghetti, then use tongs to toss well. Garnish with fresh basil, nutritional yeast or shredded Parmesan, if desired.
The remaining sauce will keep in the refrigerator for about five days. Make a bit more pasta, and your work lunches are set!
