Lentil & Mushroom Ragù
A Chef Aly Thermomix reinterpretation of Tom Kerridge-style lentil ragù: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Tom Kerridge proves lighter food can be deeply satisfying. This meat-free lentil and mushroom ragù is rich and hearty — the Thermomix builds it all in one bowl.
Ingredients
- 🧅1 onion, halved
- 🧄2 garlic cloves
- 🥕1 carrot
- 🍄250 g mushrooms
- 🫒30 g olive oil
- 🫘150 g dried green lentils
- 🍅2 tbsp tomato paste
- 🍅700 g passata
- 🍷100 g red wine
- 🌿1 tsp dried oregano
- 🫑Salt, pepper, parmesan
Thermomix method
- Chop onion, garlic, carrot and mushrooms 5 sec / speed 5. Scrape.
- Add oil and sauté 4 min / 120°C / speed 1.
- Add lentils, tomato paste, passata, wine and oregano. Cook 28 min / 100°C / Reverse / speed 1, MC off and basket on the lid, until the lentils are tender. Season and serve over pasta with parmesan.
Aly's tips
- Chopping the mushrooms fine gives the ragù a meaty texture.
- Even better the next day — make a double batch.
Questions
Do the lentils need soaking?
No — green lentils cook from dry in the sauce in about 28 minutes.
Is this the original Tom Kerridge recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Tom Kerridge and lentil ragù; it is not endorsed by or affiliated with the chef.
Can I make this Lentil & Mushroom Ragù in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.