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.
Creamy Mushroom & Lentil Ragu with Kale Pesto
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.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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)
Nutritional Information
Calories: 510
Protein: 13g
Carbs: 59g
Fat: 25g
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
Nutritional Information
Calories: 504
Protein: 12g
Carbs: 58g
Fat: 25g
Creamy Mushroom & Lentil Ragu with Kale Pesto
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- 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.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.