Creamy Mushroom & Lentil Ragu with Kale Pesto

Serving size

1 person 2 people 4 people

Ingredients

2 tsp tahini (use half) (Sesame)
1 onion (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
120g chestnut mushrooms (use half)
2 garlic clove
20g pecans (use half) (Nuts)
230g lentils (use half) (Cereals Containing Gluten)

(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
1 sweet potato (use half)
40g kale (use half)

Allergens

Contains: Sesame, Nuts, Celery

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	510Kcal
	418kJ	2133kJ
Fat	5.0g	25g
of which saturates	0.7g	3.4g
Carbohydrates	12g	59g
of which sugars	3.3g	17g
Protein	2.5g	13g
Salt	0.49g	2.5g
Fibre	2.1g	11g

Ingredients

1 sweet potato
20g pecans (Nuts)
2 tsp tahini (Sesame)
230g lentils (Cereals Containing Gluten)

(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
40g kale
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
120g chestnut mushrooms
1 onion
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
2 garlic clove

Allergens

Contains: Sesame, Nuts, Celery

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	504Kcal
	419kJ	2111kJ
Fat	5.0g	25g
of which saturates	0.7g	3.4g
Carbohydrates	11g	58g
of which sugars	3.3g	17g
Protein	2.4g	12g
Salt	0.5g	2.5g
Fibre	2.1g	11g

Back

Vegan Prep in 10 1/3 daily fibre 4 of 5 a day Low sat fat

Creamy Mushroom & Lentil Ragu with Kale Pesto

Prep time: 0 mins

Total time: 30 mins

Cuisine: European

Food group: Vegan

This garlicky mushroom and lentil ragu is packed with flavour and goodness. Enriched with yoghurt and tahini to make it creamy and decadent. A vitamin-dense sweet potato mash to make it filling. Finished off with a quick and easy homemade kale and pecan pesto to bring it all together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Bring a saucepan filled with lightly salted hot water to a boil. Cut the sweet potato into 2cm cubes (peel optional) and add to the saucepan. Simmer for 15-20 mins, until softened, then drain. Return to the pan and mash with half the yoghurt, a pinch of sea salt and black pepper.
Finely slice the onion and mushrooms. Finely chop or crush the garlic. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the mushrooms and onion and cook for 5-8 mins, until softened. Add the garlic and cook for 2 mins.
Make the pesto; finely chop a small handful of kale along with the pecans. Transfer both to a bowl and mix with 1 tbsp olive oil, 2 tsp water and a generous pinch of sea salt.
Drain and rinse the lentils, then add to the mushroom pan. Cook for 2 mins, then add the remaining yoghurt, kale and 200ml water (100ml for 1 person). Crumble in the stock cube and stir. Simmer for 8-10 mins, until thickened. Stir in the tahini and season with sea salt and black pepper.
Serve the sweet potato mash on warm plates and spoon over the creamy ragu. Drizzle over the kale and pecan pesto.