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.
Cooking 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 Facts
4 ServingsCalories 370kcal
Protein 22g
Carbohydrates 63g
Fiber 14g
Sugar 12g
Fat 5g
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