Mushroom and Lentil Ragù Recipe
by GBC Kitchen
6
1 hour 40 minutes
Ingredients

  • 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
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 softened

  • 1 dash of olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
2

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
3

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
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 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
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 thick

6

Serve with pasta and plenty of Parmesan (or a vegetarian alternative)

  • Parmesan, or vegetarian equivalent, to serve