Mushroom and lentil ragu

Mushroom and lentil ragu

Ingredients

serves 5
  • •20g dried porcini mushrooms
  • •60g walnuts, finely chopped
  • •1 medium white onion, finely chopped
  • •1 tbsp olive oil
  • •2 cloves garlic, finely chopped
  • •2 sticks celery, finely chopped
  • •400g chestnut mushrooms, sliced
  • •1 400g can brown lentils, drained and rinsed
  • •1 red pepper, finely chopped
  • •1 tsp dried thyme
  • •1 tsp dried oregano
  • •1 tsp dried rosemary
  • •1 400g can chopped tomatoes
  • •1 tbsp tomato paste
  • •2 tbsp soy sauce
  • •2 tbsp nutritional yeast
  • •½ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Soak the porcini mushrooms in 250ml boiling water for 20 minutes. Drain and reserve the liquid. Finely chop the mushrooms.
  2. 2. Heat the olive oil in the pan. Add the onion, garlic and celery, and cook for 5 minutes, until softened.
  3. 3. Add the mushrooms, pepper, lentils, thyme, oregano, rosemary and sea salt. Cook for 5 minutes, until softened.
  4. 4. In a small pan, toast the walnuts over medium-high heat for 2 minutes, then set aside.
  5. 5. Stir in the tomato paste, soy sauce, porcini mushrooms and liquid, and the tomatoes. Simmer for 10-15 minutes, stirring occassionally, until thickened.
  6. 6. Stir in the walnuts and nutritional yeast and cook for 5 more minutes. Season to taste.
  7. 7. Serve with pasta or crusty bread.
Baker Beanie Author

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