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Lentil and Mushroom Ragu

Course Main Dish
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 tbsp olive oil
  • 1 large onion , finely chopped
  • 2 stalks celery , finely diced
  • 2 medium carrots , grated
  • 3 cloves garlic , crushed
  • 12 medium mushrooms (about 200g) , finely diced
  • 3 tsp Ddried Italian herb mix , or dried oregano
  • 2 tbsp fresh rosemary or thyme leaves , finely chopped
  • 1 tsp ground nutmeg
  • 1 cup red split lentils , or any other of kind of lentils
  • 700 g tomato puree or passata , or 2 x 400g tins tomatoes
  • 1 & 1/2 cups vegetable stock or water
  • 1 cup fresh basil or parsley leaves , finely sliced
  • 1/2 cup finely grated parmesan , or nutritional yeast flakes

Instructions
 

  • Heat the olive oil in a large pot and add the onion, celery and carrot with 1/2 teaspoon of salt. Cook gently until the vegetables are very soft and and caramelised, for about 20 minutes.
  • Mix in the garlic, mushrooms, dried Italian herb mix, fresh rosemary or thyme and nutmeg. Cook for a couple of minutes.
  • Rinse the lentils very well and then add them to the pot, along with the tomato puree, vegetable stock or water, and 1/2 teaspoon each of salt and pepper. Simmer for 1 hour until the lentils are very tender and the sauce has thickened. Stir the pot occasionally, adding a little more stock or water if necessary.
  • Add the basil or parsley and taste for salt and pepper. Serve the ragu over your favourite pasta or zoodles, with a sprinkle of parmesan or nutritional yeast flakes.