Vegetarian · ALWAYS FREE
Lentil & mushroom ragout
Brown lentils and deeply browned mushrooms make a spoonable tomato ragout with carrot, thyme and parsley.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Use a wide 21 cups + 2 tbsp + 0.42 tsp heavy pot. Heat 0.529 oz of the olive oil over medium-high heat. Add the mushrooms and 0.0353 oz salt and cook for 8–10 minutes, stirring occasionally, until released water has mostly evaporated and the mushrooms are browned. Transfer to a bowl.
- Reduce heat to medium. Add the remaining 0.353 oz oil, onion and carrots to the pot and cook for 6–7 minutes. Add the garlic and thyme and stir for 30 seconds. Stir in the lentils and 28.22 oz water, scraping up any browned residue.
- Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 25–35 minutes, stirring occasionally, until the lentils are tender throughout. Check the liquid level; if evaporation threatens to dry the pot before the lentils soften, add water in 0.882 oz increments, using no more than the extra 7.05 oz listed.
- Only after the lentils are tender, stir in the crushed tomatoes, browned mushrooms and their juices, remaining 0.106 oz salt and pepper. Simmer uncovered for 10–12 minutes, stirring, until thick but spoonable. Stir in the parsley and divide into 4 portions.
- Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder, within 2 hours or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat to 165°F (74°C), stirring from the bottom. Separately prepared pasta, potatoes or bread are serving suggestions and are not included in these portions.
Estimated nutrition
Per serving · 1 of 4- Calories
- 339 kcal
- Protein
- 18.7 g
- Total carbohydrate
- 54.8 g
- Total fat
- 7.4 g
- Total sugars
- 10.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Dry brown lentils, cremini mushrooms, onion, carrots, olive oil, garlic, water, crushed tomatoes, thyme, salt, pepper and parsley. No meat broth, wine, butter or dairy garnish is included.
Required label checks: Use plain canned crushed tomatoes without added sugar or animal-derived seasoning and plain dry brown lentils. No optional accompaniment is included in the audit.
Supporting reference · Supporting reference - Vegan: Dry brown lentils, cremini mushrooms, onion, carrots, olive oil, garlic, water, crushed tomatoes, thyme, salt, pepper and parsley. No meat broth, wine, butter or dairy garnish is included.
Required label checks: Use plain canned crushed tomatoes without added sugar or animal-derived seasoning and plain dry brown lentils. No optional accompaniment is included in the audit.
Supporting reference · Supporting reference - Mediterranean: Dry brown lentils, cremini mushrooms, onion, carrots, olive oil, garlic, water, crushed tomatoes, thyme, salt, pepper and parsley. No meat broth, wine, butter or dairy garnish is included. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any poultry, grain or dairy explicitly stated. This collection is not a clinical score or health-outcome promise.
Required label checks: Use plain canned crushed tomatoes without added sugar or animal-derived seasoning and plain dry brown lentils. No optional accompaniment is included in the audit.
Supporting reference - Gluten-Free: Dry brown lentils, cremini mushrooms, onion, carrots, olive oil, garlic, water, crushed tomatoes, thyme, salt, pepper and parsley. No meat broth, wine, butter or dairy garnish is included.
Required label checks: Use plain canned crushed tomatoes without added sugar or animal-derived seasoning and plain dry brown lentils. No optional accompaniment is included in the audit. Choose gluten-free-labeled lentils, canned tomatoes and dried seasonings when needed; inspect lentils for stray grain. Avoid gluten cross-contact in storage and preparation. A recipe screen does not establish finished-food gluten concentration or allergy safety.
Supporting reference - Dairy-Free: Dry brown lentils, cremini mushrooms, onion, carrots, olive oil, garlic, water, crushed tomatoes, thyme, salt, pepper and parsley. No meat broth, wine, butter or dairy garnish is included.
Required label checks: Use plain canned crushed tomatoes without added sugar or animal-derived seasoning and plain dry brown lentils. No optional accompaniment is included in the audit.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
