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. We like to serve it with a substantial pasta shape such as rigatoni, which stands up well to the hearty ragù. However, this would also work well as a topping for a jacket potato, or even as filling for a cheese toastie!
Ingredients
Metric
Imperial
- 1 dash of olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stick, finely chopped
- 250g of portobello mushroom, finely chopped
- 1 tbsp of dried porcini mushrooms
- 5 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
- 100ml of white wine
- 125g of brown lentils
- 1 tin of chopped tomatoes
- 500ml of vegetable stock
- 1 tbsp of brown miso paste
- 1 tbsp of light soy sauce
- coarsely ground black pepper to taste
- Parmesan, or vegetarian alternative, to serve
Method
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 softened
- 1 dash of olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stick, finely chopped
Add all the mushrooms - both portobello and porcini - and allow them to soften and cook down, around 15 minutes
- 250g of portobello mushroom, finely chopped
- 1 tbsp of dried porcini mushrooms
Add the garlic and tomato puree and cook out for a minute, stirring
- 5 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
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 well
- 100ml of white wine
- 125g of brown lentils
- 1 tin of chopped tomatoes
- 500ml of vegetable stock
- 1 tbsp of brown miso paste
- 1 tbsp of light soy sauce
- coarsely ground black pepper to taste
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 thick
Serve with pasta and plenty of Parmesan (or a vegetarian alternative)
- Parmesan, or vegetarian equivalent, to serve
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