Mushroom and lentil ragù
This quick and easy version of a slow-cooked vegetarian ragù is simple to make on a weeknight and has bags of umami flavour thanks to the mushrooms and a dash of soy sauce.
- Cooking:
- Serves: 6 persons
Ingredients
- 1dash of olive oil
- 2onions, finely chopped
- 2carrots, finely chopped
- 1celery stick, finely chopped
- 250g ofportobello mushroom, finely chopped
- 1tbsp ofdried porcini mushrooms
- 5garlic cloves, grated to a paste
- 1tbsp oftomato purée
- 100ml of white wine
- 125g ofbrown lentils
- 1tin of chopped tomatoes
- 500ml of vegetable stock
- 1tbsp ofbrown miso paste
- 1tbsp oflight soy sauce
- coarsely ground black pepperto taste
- Parmesan, or vegetarian alternative, to serve
Instructions
Step 1
Heat a large saucepan over medium heat and add a generous dash of olive oil. Soften the onions, carrots and celery for 20 minutes, stirring regularly, until softenedStep 2
Add all the mushrooms - both portobello and porcini - and allow them to soften and cook down, around 15 minutesStep 3
Add the garlic and tomato puree and cook out for a minute, stirringStep 4
Add the white wine and let it bubble down and evaporate away completely. Then, add the lentils, chopped tomatoes, vegetable stock, miso, soy sauce and some black pepper. Stir wellStep 5
Reduce the heat and allow the ragù to cook down for around 40 minutes, uncovered, stirring regularly, until the lentils are soft and the ragù is thickStep 6
Serve with pasta and plenty of Parmesan (or a vegetarian alternative)