Tel. 01823 765045

Mushroom & Brown Lentil Ragu


Serves 4       

Cooking time: low 6-7 hours, high 4½-5½ hours


  • 30g dried porcini mushrooms

  • 3 tbsp extra virgin olive oil

  •  1 large onion, peeled and finely chopped

  • 1 celery stick, finely chopped

  • 1 carrot, finely diced

  • 4 cloves garlic, peeled and finely chopped

  • 380g chestnut mushrooms, roughly chopped

  • 150ml red wine or extra hot stock

  • About 300ml hot vegetable stock

  • 160g brown lentils, rinsed

  • 400g passata

  • 1 tsp dried thyme

  • 2 bay leaves

  • 1 tsp yeast extract or brown barley miso

  • Salt and freshly ground black pepper

    To serve

  • Cooked tagliatelle or pappardelle pasta

  • Grated vegetarian Parmesan (optional)

  • Freshly chopped basil


1. Put the dried porcini in a heatproof bowl and pour over enough just-boiled water to cover. Leave to rehydrate for 30 minutes. Strain the mushrooms over a bowl with a slotted spoon and squeeze out any excess liquid. Finely chop the porcini and set aside.

2. Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the onion, celery and carrot for 5 minutes, until starting to soften. Add the garlic, rehydrated porcini and chestnut mushrooms and cook, stirring often, for another 5 minutes, until softened.

3. Pour the red wine into the pan, if using, and allow to boil until reduced and there is no aroma of alcohol – alternatively leave this step out and increase the quantity of hot stock.

4. Pour enough hot stock into the jug containing the porcini soaking liquor to make 500ml. Add to the slow cooker pot with the lentils, passata and thyme and stir until combined. Add the mushroom mixture and bay leaves. Cover and cook for 6-7 hours on low or 4½-5½ hours on high. Just before the ragu is ready, stir in the yeast extract or miso and season with salt and pepper to taste, then leave to rest for 5 minutes.

5. Serve spooned over pasta, adding a ladleful of the pasta cooking water to the ragu, topped with grated vegetarian Parmesan and chopped basil, if you like.

Healthy Vegetarian & Vegan Slow Cooker by Nicola Graimes

Recipe extracted from Healthy Vegetarian & Vegan Slow Cooker by Nicola Graimes, published by Ryland Peters & Small, priced £16.99, with photography by Kate Whitaker © Ryland Peters & Small.

Leave a Reply

Your email address will not be published. Required fields are marked *

Share this article


You may also like...

Turkey tikka masala

Turkey tikka masala

Serves 4   Takes 40-45 minutes Turkey’s not just for Christmas – it’s a healthy all-year round option and this curry with a kick of heat

Millionaires shortbread

Millionaire’s shortbread

Makes 20 piecesTakes 1 hour, 5 minutes Millionaire’s shortbread is a baking classic. With a shortbread biscuit base, soft sweet caramel, fudge and chocolate, this

Berry delicious

Berry delicious!

Serves 4-6    Preparation time: 10 minutes    Cooking time: 25 minutes Strawberries, raspberries and blueberries are a tasty way to get your five-a-day – and

pasta pronto

Pasta Pronto!

Serves 4-6   Cooking time: 30 minutes Fuss-free and made in moments, Spaghetti alla Caprese (spaghetti from Capri) is a blissfully simple idea, yet looks stunningly

SunGold baked oats

SunGold Baked Oats

Serves 4-6    Preparation time: 10 minutes    Cooking time: 40-45 minutes Kick-start your day with this warm-from-the-oven version of overnight oats. Perfect for breakfast or an energy-boosting


Corned Beef Hash

Serves 4    Costs: 95p per personPreparation time 10 minutes     Cooking time 35 minutes Ingredients 300g potatoes, diced Olive oil 1 onion, peeled and chopped

We go to print in...
Articles by category