Mushroom & Lentil Ragu

biancazapatka.com

gbrigham

1 to 2 tbsp olive oil for frying

1 onion finely chopped

1 large carrot finely chopped

1 stick celery finely chopped

8,8 oz ( 250 g) mushrooms finely chopped

2 tbsp soy sauce or tamari sauce or balsamic vinegar

3 cloves garlic minced

½ cup ( 100 g) dry green lentils or brown lentils or canned lentils (*see notes)

½ cup ( 120 ml) red wine or sub more veggie broth/water or coconut milk for richness

1 14 oz can ( 400 g) diced tomatoes or passata or whole crushed tomatoes

1 cup ( 240 ml) vegetable broth or more as needed

2 tbsp tomato paste

1 bay leaf

2 tsp thyme leaves fresh or dried

1 tsp smoked paprika powder

1 tsp miso paste optional

¼ tsp salt adjust to taste

¼ cup ( 30 g) walnuts crushed (optional)

subheading: To Serve (optional):

12,3 oz ( 350 g) pasta of your choice e.g. gluten-free pappardelle noodles

garlic mushrooms

vegan parmesan cheese

fresh herbs e.g. basil or thyme

Directions at biancazapatka.com

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