Lentil & mushroom ragu with carrots
This Lentil & Mushroom Ragu features earthy lentils, rich mushrooms, and sweet carrots simmered in a savoury sauce, enhanced with red wine and spices. It's a hearty, plant-based dish perfect for a cozy dinner or entertaining guests.
Cook time 40 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 onion
1 tsp garlic powder
2 carrots
1/2 lb mushrooms
1/4 tsp red pepper (spice)
1 tsp dried oregano
1.50 cups lentils
3.50 cups canned tomatoes
2 cups vegetable broth
4 fl oz red wine
1 tbsp cornstarch
1 dash salt
2 tbsp fresh parsley
Experience a heartwarming and nutrient-packed meal with this Lentil & Mushroom Ragu. Combining the earthiness of lentils, the richness of mushrooms, and the sweetness of carrots, all wrapped up in a savory sauce with a hint of red pepper spice, this dish is both healthy and satisfying. Perfect for a cozy dinner or impressing guests with a plant-based option.
Instructions:
- Finely chop the onion.
- Dice the carrots.
- Slice the mushrooms.
- Rinse the lentils.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic powder and cook for an additional minute.
- Add the diced carrots and sliced mushrooms to the pot.
- Cook, stirring frequently, until the vegetables begin to soften, about 5-7 minutes.
- Sprinkle in the red pepper spice and dried oregano.
- Stir well to evenly distribute the spices.
- Add the rinsed lentils, crushed canned tomatoes, vegetable broth, and red wine to the pot.
- Stir to combine all ingredients.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer.
- Cover the pot and let the ragu simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- Stir occasionally to prevent sticking.
- In a small bowl, combine the cornstarch with a little water to form a slurry.
- Gradually stir the cornstarch slurry into the ragu to thicken it.
- Cook for another 5 minutes, stirring continuously until the ragu has thickened.
- Taste the ragu and add a dash of salt if needed for additional seasoning.
- Stir in the chopped fresh parsley just before serving.
- Ladle the lentil & mushroom ragu into bowls.
- Optionally, garnish with a sprinkle of fresh parsley on top.
This Lentil & Mushroom Ragu with Carrots and Red Pepper Spice is a versatile and satisfying dish that's perfect for any occasion. Whether you’re aiming for a wholesome weeknight dinner or a flavorful meal to impress your friends, this recipe brings together simple ingredients to create a mouthwatering result. Don't forget to garnish with fresh parsley for a burst of freshness!
Lentil & mushroom ragu with carrots FAQ:
Simmer the ragu for 30-35 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
If you prefer not to use red wine, you can substitute with additional vegetable broth or a splash of balsamic vinegar for acidity.
The lentils are done when they are tender but not mushy. You can taste them at the 30-minute mark and continue simmering if they need more time.
Yes, store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat thoroughly before serving.
Use brown or green lentils for this ragu, as they hold their shape well during cooking. Avoid red lentils, as they tend to become mushy.
Tips:
- For extra depth of flavor, sauté the onions until they are golden brown before adding the other ingredients.
- Feel free to add more vegetables like bell peppers or zucchini to enhance the texture and nutritional content.
- Using fresh garlic instead of garlic powder can intensify the flavor of the dish.
- If you prefer a thicker ragu, let it simmer longer to reduce the liquid, or add an additional teaspoon of cornstarch mixed with cold water.
- Pair this dish with a beautiful crusty bread or over a bed of pasta for a complete meal.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 22g
Carbohydrates 63g
Fiber 14g
Sugar 12g
Fat 5g
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