Imported from the web

Mushroom & Lentil Ragù

Name: Mushroom & Lentil Ragù
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Onion (peeled); 4 Carrot (peeled); 6 Celery stalk; 10 Garlic clove (peeled); 500 g Portobello mushroom; 90 g Tomato purée; 400 g Cooked Puy lentils (2 cans, 400 g each; drained); 400 g Chopped tomatoes (2 cans, 400 g each); 2 tbsp Miso; 300 ml Vegetable stock; 0.5 tsp Henderson’s Relish (plus more to taste, if needed); 2 tbsp Olive oil (recipe specifies 2 tbsp for cooking; ingredient list gives no amount); Salt (a big pinch, plus more to taste); Black pepper (to taste)

Recipe by Mob

Imported by Starr2 on SeeMeCook

A hearty, mushroom-rich ragù with Puy lentils, tomatoes, and miso. It simmers into a flexible big-batch sauce that can be served with pasta, gnocchi, bread, or potatoes.

8 servings85 minItalian

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Ingredients

2 Onion (peeled)
4 Carrot (peeled)
6 Celery stalk
10 Garlic clove (peeled)
500 g Portobello mushroom
90 g Tomato purée
400 g Cooked Puy lentils (2 cans, 400 g each; drained)
400 g Chopped tomatoes (2 cans, 400 g each)
2 tbsp Miso
300 ml Vegetable stock
0.5 tsp Henderson’s Relish (plus more to taste, if needed)
2 tbsp Olive oil (recipe specifies 2 tbsp for cooking; ingredient list gives no amount)
Salt (a big pinch, plus more to taste)
Black pepper (to taste)

Steps

1
Peel the onion, carrots, and garlic. Place them in a food processor with the celery and pulse coarsely, stopping before the mixture becomes mushy. If you do not have a food processor, finely chop the vegetables instead; do not grate them.
2
Remove the chopped vegetable mixture from the processor. Pulse the portobello mushrooms coarsely, taking care not to make them mushy. If no food processor is available, finely chop them.
3
Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
4
Add the pulsed onion, carrot, garlic, and celery to the pan. Add a big pinch of salt and cook for 10–12 minutes, until the vegetables are completely softened.
5
Add the tomato purée and cook for 2 minutes.
6
Add the chopped mushrooms and cook for 5–10 minutes, until softened.
7
Drain the cooked lentils, then add them to the pan along with the chopped tomatoes, miso, and vegetable stock.
8
Bring the mixture to a simmer and cook uncovered for 30–40 minutes, or until reduced to your liking.
9
Season with salt, pepper, and Henderson’s Relish to taste.
10
Serve with a carb of your choice, such as gnocchi, pasta, bread, or potatoes.
11
For batch cooking, portion the ragù into containers for the week.

Notes

The source gives the relish as ½ tsp in the ingredient list and also says to season with it to taste. For batch cooking, portion into containers; freezing is also mentioned by commenters, not the structured recipe instructions.