Red Wine-Braised Mushroom and Lentil Ragout
Earthy mushrooms and hearty lentils slowly braised in rich red wine and herbs create a savory vegetarian ragout perfect over grains or pasta. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 1, diced celery stalk
- 3, minced garlic cloves
- 12 ounces, sliced cremini mushrooms
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 cup, rinsed green lentils
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 1 diced celery stalk; sauté for 5-6 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves and 12 ounces sliced cremini mushrooms; cook for 6-7 minutes until mushrooms release moisture and begin to brown.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 1 cup dry red wine to deglaze, scraping the bottom of the pot, and simmer for 3-4 minutes until slightly reduced.
- Step 4: Add 1 cup rinsed green lentils, 3 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 1 1/4 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender and liquid is mostly absorbed.
- Step 5: Remove bay leaf and stir in 2 tbsp chopped fresh parsley. Adjust seasoning if needed and serve warm over rice, polenta, or pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Wine-Braised Mushroom and Lentil Ragout take to make?
Total time is about 55 minutes (15 min prep + 40 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 Red Wine-Braised Mushroom and Lentil Ragout?
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 olive oil from drying out.
Can I substitute ingredients in Red Wine-Braised Mushroom and Lentil Ragout?
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 Red Wine-Braised Mushroom and Lentil Ragout for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Red Wine-Braised Mushroom and Lentil Ragout 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.
