Lentil-Mushroom Ragù with Whole Wheat Spaghetti
A hearty, umami-rich pasta sauce made with brown lentils and wild mushrooms, simmered with aromatic vegetables. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs (200g), rinsed brown lentils, (225g), finely chopped mixed mushrooms, medium, finely diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (200g), rinsed brown lentils
- 8 oz (225g), finely chopped mixed mushrooms
- 1 medium, finely diced carrots
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 2 cups (480ml) vegetable broth
- 1 (14 oz) can crushed tomatoes
- 12 oz (340g) whole wheat spaghetti
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat olive oil in a large saucepan over medium heat. Add carrots, onion, and garlic, cooking for 5 minutes until softened and fragrant, stirring occasionally.
- Step 2: Stir in mushrooms, oregano, and red pepper flakes, cooking for 4 minutes until mushrooms release liquid and brown slightly. Add lentils, crushed tomatoes, and vegetable broth, then bring to a simmer.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and sauce thickens. Meanwhile, cook spaghetti in salted boiling water for 10 minutes until al dente, reserving 1 cup pasta water.
- Step 4: Drain spaghetti, add to saucepan with 1/2 cup reserved pasta water, and toss over low heat for 2 minutes until sauce coats strands evenly. Adjust consistency with remaining pasta water as needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil-Mushroom Ragù with Whole Wheat Spaghetti take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil-Mushroom Ragù with Whole Wheat Spaghetti?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200g), rinsed brown lentils from drying out.
Can I substitute ingredients in Lentil-Mushroom Ragù with Whole Wheat Spaghetti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil-Mushroom Ragù with Whole Wheat Spaghetti for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil-Mushroom Ragù with Whole Wheat Spaghetti vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
