Mushroom and lentil ragù recipe

14 INGREDIENTS • 6 STEPS • 1HR

Mushroom and lentil ragù recipe

Recipe
Rich, earthy and full of depth, this slow-simmered mushroom and lentil ragù recipe pairs earthy British mushrooms with nutty chestnuts, for a proper vegetarian showstopper that’s packed with flavour. For a vegan version, swap the fresh tagliatelle for our Italian Single Grain Spaghettoni and skip the cheese. This freezes brilliantly, too.
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Rich, earthy and full of depth, this slow-simmered mushroom and lentil ragù recipe pairs earthy British mushrooms with nutty chestnuts, for a proper vegetarian showstopper that’s packed with flavour. For a vegan version, swap the fresh tagliatelle for our Italian Single Grain Spaghettoni and skip the cheese. This freezes brilliantly, too.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
6
300 g
M&S British chestnut mushrooms, finely diced
150 g
M&S Collection British Lion’s Mane mushrooms, torn
200 g
M&S prepared frozen soffritto mix
70 g
tomato purée
4 pieces
M&S frozen red wine sauce
2 tins
M&S green lentils in water, drained
400g per tin
50 g
M&S whole chestnuts, finely diced
200 ml
vegetable stock
2 sprigs
M&S fresh thyme
2
M&S fresh bay leaves
1 tin
(400 g)
M&S Remarksable Value chopped Italian tomatoes
1/2 tsp
M&S Collection oak smoked Anglesey sea salt flakes
1 pack
(150 g)
M&S fresh tagliatelle
To serve
80 g
M&S Italian hard cheese, finely grated
optional
Love This Recipe?
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Mushroom and lentil ragù recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a large saucepan over medium-high heat. Add a generous glug of olive oil and tip in the chestnut mushrooms (300 g) and Lion's mane mushrooms (150 g). Cook for 7-8 minutes, until deeply golden brown. Remove from the pan and leave to one side.
step 2
To the same saucepan, add another glug of olive oil and tip in the soffritto (200 g). Cook for 5 minutes, until soft, then stir in the tomato purée (70 g) and cook for 2 minutes.
step 3
Add the frozen red wine (4 pieces), lentils (2 tins), chestnuts (50 g) and stock (200 ml). Bring to a simmer then add the thyme (2 sprigs), bay leaves (2) and chopped tomatoes (1 tin). Stir the mushrooms back into the pan.
step 4
Reduce the heat to low and simmer for 45 minutes, until thickened and reduced. Stir in the smoked salt (1/2 tsp) and season to taste.
step 5
To serve, bring a large saucepan filled with lightly salted hot water to a boil. Add the tagliatelle (1 pack) and cook for 4 minutes, until al dente, then drain. Stir the pasta through the ragù and serve in bowls. Top with some grated Italian hard cheese (80 g).
step 6
Tip: If you’re making this recipe ahead of time, allow the ragù to cool completely, then pop it into a freezable container or resealable bags. This can be frozen for up to three months. Just make sure it is fully defrosted before reheating.
step 6 Tip: If you’re making this recipe ahead of time, allow the ragù to cool completely, then pop it into a freezable container or resealable bags. This can be frozen for up to three months. Just make sure it is fully defrosted before reheating.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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