Serious Lentil & Mushroom Ragù with Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply savory vegan sauce where earthy lentils and mushrooms simmer into a rich, thick ragù that clings perfectly to wide pappardelle noodles. This mediterranean-inspired vegetarian ready in about 75 minutes pairs brown lentils, vegetable stock, finely chopped cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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

• 1 cup brown lentils
• 3 cups vegetable stock
• 8 oz, finely chopped cremini mushrooms
• 1 medium, finely diced carrot
• 2, finely diced celery stalk
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 12 oz pappardelle pasta
• 2 tbsp olive oil

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water, then place in a saucepan with 3 cups vegetable stock. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 25 minutes until lentils are tender but not mushy.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced carrot, 2 diced celery stalks, and 8 oz finely chopped cremini mushrooms. Cook for 8 minutes, stirring occasionally, until vegetables are softened and mushrooms release their moisture.
3. Step 3: Stir 1/2 cup red wine into the vegetable mixture and simmer for 3 minutes until the alcohol evaporates, then add 2 tbsp tomato paste and 1 tsp dried oregano, stirring for 1 minute until fragrant.
4. Step 4: Add the cooked lentils (with 1 cup of their cooking liquid) to the skillet, stirring to combine. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
5. Step 5: Cook 12 oz pappardelle pasta in a large pot of salted boiling water for 10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta and toss with the lentil ragù, adding reserved pasta water as needed to create a glossy sauce that clings to the noodles.