Mushroom & Lentil Ragu
Mushroom & Lentil Ragu
Ingredients
- olive oil, as needed
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 500 g mushrooms, chopped
- 2 tablespoons tomato puree
- 2 teaspoons dried oregano
- 150 ml red wine
- 2 x 400g tinned tomatoes
- 500 ml vegetable stock
- 400 g tinned green lentils, drained
- 2 bay leaves
Instructions
- 1
Heat a generous amount of olive oil in a large pan over medium heat.
⏱️ 1 min
- 2
Add the diced onion, carrots, and celery to the pan. Sweat them down for 8 to 10 minutes, stirring occasionally, until they are softened.
⏱️ 10 min
- 3
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir in the chopped mushrooms. Cook them down until they have softened and released all their liquid, about 5-7 minutes.
⏱️ 7 min
- 5
Add the tomato puree and dried oregano to the pan, stirring to combine.
⏱️ 1 min
- 6
Pour in the red wine and bring to a simmer, allowing it to reduce slightly for 2-3 minutes.
⏱️ 3 min
- 7
Add the tinned chopped tomatoes, vegetable stock, drained green lentils, and bay leaves to the pan. Give the mixture a good stir.
⏱️ 2 min
- 8
Bring the ragu to a gentle bubble, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until it has thickened to your desired consistency.
⏱️ 25 min
- 9
Remove the bay leaves before serving. Serve the mushroom and lentil ragu with pasta, polenta, or use it as a filling for a pie.
Kitchen Tools
Nutrition Facts (per serving)
Mushroom & Lentil Ragu
- olive oil, as needed
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 500 g mushrooms, chopped
- 2 tablespoons tomato puree
- 2 teaspoons dried oregano
- 150 ml red wine
- 2 x 400g tinned tomatoes
- 500 ml vegetable stock
- 400 g tinned green lentils, drained
- 2 bay leaves
Instructions
- 1
Heat a generous amount of olive oil in a large pan over medium heat.
⏱️ 1 min - 2
Add the diced onion, carrots, and celery to the pan. Sweat them down for 8 to 10 minutes, stirring occasionally, until they are softened.
⏱️ 10 min - 3
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the chopped mushrooms. Cook them down until they have softened and released all their liquid, about 5-7 minutes.
⏱️ 7 min - 5
Add the tomato puree and dried oregano to the pan, stirring to combine.
⏱️ 1 min - 6
Pour in the red wine and bring to a simmer, allowing it to reduce slightly for 2-3 minutes.
⏱️ 3 min - 7
Add the tinned chopped tomatoes, vegetable stock, drained green lentils, and bay leaves to the pan. Give the mixture a good stir.
⏱️ 2 min - 8
Bring the ragu to a gentle bubble, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until it has thickened to your desired consistency.
⏱️ 25 min - 9
Remove the bay leaves before serving. Serve the mushroom and lentil ragu with pasta, polenta, or use it as a filling for a pie.