Mushroom and Lentil Ragu

Created with AI. Review the ingredients, quantities and steps before cooking.

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   1

   Heat olive oil (30ml) in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots (2), and celery stalks (2), and sauté until softened, about 8 minutes.

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   Stir in the garlic (4) and cremini mushrooms (400g). Cook until the cremini mushrooms (400g) release their moisture and begin to brown, about 10 minutes.

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   Add the tomato paste (45ml), dried oregano (5ml), and dried thyme (5ml). Cook for 2 minutes, stirring constantly, to toast the spices and deepen the tomato flavor.

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   Pour in the dried brown lentils (200g), crushed tomatoes (800g), and vegetable broth (7dl). Stir well to combine and bring the mixture to a gentle simmer.

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   Reduce the heat to low, cover the pot partially, and let simmer until the dried brown lentils (200g) are completely tender and the sauce has thickened, about 40 minutes. Stir occasionally to prevent sticking.

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   Remove from the heat. Stir in the balsamic vinegar (15ml), salt (5ml), and black pepper (2.5ml). Taste and adjust seasoning if necessary.

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   While the ragu finishes simmering, bring the water (4l) to a boil in a separate large pot and add the salt (15g). Add the dried pasta (500g) and cook according to the package instructions until al dente. Drain well.

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   Serve the warm ragu generously over the cooked dried pasta (500g).

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   For leftover batch portions: Refrigerate within 2 hours of cooking. Transfer the ragu to shallow containers to cool quickly, then store in an airtight container at 4°C or below for 3–4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.