Emily’s Lentil Ragu
Serving Size:6|Prep Time:15minutes|Cook Time:40minutes

  1. Heat the oil over medium heat in a large pot or skillet with a lid. Add the onions, carrot, and celery and cook until translucent. Add the mushrooms and cook for 5 minutes. Add the garlic and cook for an additional minute.
  2. Add the lentils, pasta sauce, vegetable broth, and seasonings. Boil, then reduce heat to low, cover, and simmer for about 30 minutes or until lentils are soft.
Chef’s Narrative
Packed full of flavor, fiber, and nutrients, you won’t even miss the meat in this hardy vegan ragu! Enjoy a bowl full on its own or serve over whole wheat or chickpea/lentil pasta.
Recipe Substitutions
Substitute 1, 28-ounce can unsalted crushed tomatoes and 1, 15-ounce can unsalted diced tomatoes for the jarred pasta sauce.
  • 2tablespoonsextra virgin olive oil
  • 1mediumyellow onion diced, about 1 cup
  • 2carrots, peeled and diced, about 1 cup
  • 2celery stalks, diced, about 1 cup
  • 8ouncescremini or button mushrooms, sliced
  • 4clovesgarlic, minced
  • 1cupred, yellow, or brown lentils, sorted and rinsed
  • 132oz jarEmily’s Table™ Tomato & Basil Pasta Sauce
  • 2cupslow sodium vegetable broth
  • 1teaspoon dried thyme leaves
  • 1teaspoondried oregano
  • 1/2teaspoondried basil
  • 1/4teaspoon red pepper flakes
  • 1/4teaspoonground nutmeg
  • 1bay leaf