4.8 from 5 votes

Lentil ragu with dried porcini mushrooms and butternut squash

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -10 people
Author Giulia


  • 30 g of dried porcini mushrooms
  • 1.8 l of boiling water
  • 2 carrots
  • 2 stalks of celery
  • 1 medium leek, green and white part
  • 1 red onion
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 5 tablespoons of extra virgin olive oil
  • 450 g of butternut squash, cut in small cubes
  • 500 g of lentils
  • 1 tablespoon of tomato paste
  • Salt
  • Black pepper
  • 500 g of tagliatelle Casarecce Luciana Mosconi
  • Parmigiano Reggiano


  • Put the dried porcini mushrooms in a bowl and cover with boiling water.
  • Finely chop the carrots, celery, leek, onion, rosemary and garlic and collect them in a thick-bottomed pot. Add the extra virgin olive oil and a generous pinch of salt.
  • Stir and cook on low heat for about 10 minutes, until all the vegetables are soft.
  • Add the diced butternut squash. Cook for about 10 minutes.
  • Remove the dried mushrooms from the water and squeeze out the excess water. Keep the water aside and add the porcini into the pot.
  • Add also the lentils, stir to mix and cover them with half of the mushroom water, where you'll have previously melt a spoonful of tomato paste.
  • Cook over low heat for about 25-30 minutes, checking often that the lentils do not get too dry and adding the remaining water. Season with salt and pepper when the lentils are almost ready.
  • The ragu will be ready when it will be thick and the lentils soft and almost melting into the sauce.
  • Cook the tagliatelle in a large pot of salted boiling water, drain al dente and toss with the lentil ragu, finishing with some grated Parmigiano Reggiano.
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