Mushroom & Lentil Ragu
50 minMakes 3 servings
A hearty vegan ragu of mushrooms and brown lentils simmered with tomatoes, herbs and stock; warming and high in protein and fibre.
| prepGather all ingredients | ||||
| 15 ml olive oil | Heat oil, cook onion, garlic & carrot | Add mushrooms, cook 2–3 min | Stir in lentils, tomatoes, paste, herbs, paprika & stock | Bring to boil, reduce heat, cover & simmer 25–30 min |
| 1 medium onion, finely chopped | ||||
| 1 clove garlic, minced | ||||
| 1 carrot, finely diced | ||||
| 200 g mushrooms, diced | ||||
| 1 × 400 g can brown lentils, drained & rinsed | ||||
| 1 × 400 g can chopped tomatoes | ||||
| 30 g tomato paste (sundried is best) | ||||
| 2 tsp dried oregano or Italian herbs | ||||
| 1 tsp smoked paprika | ||||
| 120 ml vegetable stock | ||||
| Salt & black pepper, to taste | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.