Ingredients
Equipment
Method
Tuscan Lentil-Mushroom Ragù
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and develop deep golden-brown edges.
- Reduce the heat to medium. Add the remaining tablespoon olive oil, onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to caramelize.
- Add the garlic and tomato paste. Cook, stirring frequently, until the tomato paste darkens slightly.
- Pour in the red wine and scrape the bottom of the pot thoroughly to release the browned bits. Simmer until the wine has reduced by roughly half.
- Add the crushed tomatoes, vegetable broth, lentils, walnuts, oregano, dried basil, thyme, bay leaf, tamari, balsamic vinegar, black pepper, and salt. Stir well to combine.
- Bring to a gentle simmer. Partially cover and cook over low heat, stirring occasionally. Add a splash of vegetable broth if the sauce becomes too thick.
Finish
- Taste the ragù and adjust salt and pepper. Remove the bay leaf.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, checking a little early if using gluten-free pasta. Stir as needed to prevent sticking.
- Before draining, reserve at least 1 cup pasta cooking water. Drain the pasta, or transfer it directly into the warm ragù if the shape allows.
- Gently toss the pasta and ragù over medium-low heat, adding reserved pasta water a few tablespoons at a time until the sauce is glossy and thoroughly coats the pasta.
- Fold in the optional tablespoon of extra-virgin olive oil for additional richness if desired. Serve with fresh basil and black pepper.
Nutrition
Notes
Pasta choice: Use 12 ounces vegan pappardelle or another pasta you enjoy; regular wheat or gluten-free both work. Cook according to package directions until al dente, checking a little early with gluten-free pasta.
Gluten-free option: For a fully gluten-free version, choose gluten-free pasta and verify the vegetable broth and tamari labels.
Nut-free option: Omit the walnuts and use 1 additional cup finely chopped mushrooms or about 1/2 cup additional cooked lentils.
Wine or no wine: Use vegan-labeled or producer-confirmed vegan dry red wine. For a nonalcoholic version, replace the wine with 3/4 cup vegetable broth plus 1/4 cup unsweetened red grape juice and add 1 additional teaspoon balsamic vinegar.
Lentils: Brown lentils are the canonical base. Green lentils may be substituted for a similar shape and bite; red lentils will soften more and create a different texture.
Make ahead and storage: The ragù can be refrigerated for up to 4 days or frozen separately for up to 3 months. Reheat gently with a splash of broth or water and cook the pasta for serving when possible.
Serving: Serve with a simple arugula-and-white-bean salad or roasted zucchini and herbs, keeping the pasta and ragù at the center of the meal.
