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Mushroom & Lentil Ragu
From dremilyprpa.com
Makes 3 servings
50 min
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 | ||||
| 1 tbsp / 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 / 7 oz mushrooms, diced | ||||
| 1 × 400 g / 14 oz can brown lentils, drained & rinsed | ||||
| 1 × 400 g / 14 oz can chopped tomatoes | ||||
| 2 tbsp / 30 g tomato paste (sundried is best) | ||||
| 2 tsp dried oregano or Italian herbs | ||||
| 1 tsp smoked paprika | ||||
| 1/2 cup / 120 ml vegetable stock | ||||
| Salt & black pepper, to taste | ||||
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