Wild Mushroom & Green Lentil Ragout


Serves 8-10

“Thanksgiving is always about the sides in our house. Of course, all of the classics: mashed potatoes, stuffing, cranberry sauce, brussels, and carrots. And I love to introduce new flavors, too. This vegan ragout has all the good Fall vibes–earthy, comforting, and healthy.”

—Chef Mike, Healthy Living Culinary Director 


  1. Sauté the mushrooms in half of the sunflower oil. Season with salt and pepper then transfer to a container lined with a paper towel and let cool. 
  2. In a large sauce pot, sweat out the onions and garlic in the rest of the sunflower oil until they begin to caramelize. 
  3. Once the onions are caramelized, add the kale and mix until lightly wilted. Season with salt. 
  4. Add the lentils, chopped herbs, and vegetable stock. Bring the pot to a boil. Reduce to a simmer. 
  5. Simmer until the lentils are tender, then add the mushrooms to the pot. Let cook for 5 minutes, then adjust the seasoning with salt and pepper.