Mushroom and lentil ragu
Recipe by Katrin Pechinger
1 onion, diced
3 cloves garlic, minced
2 large carrots, diced
230g mushrooms, sliced or diced
pinch of chili flakes
1 Tbsp dried oregano
800 g can lentils
2 x 400g cans diced tomatoes
1/2 cup full-bodied red wine
1 Tbsp soy sauce
1 Tbsp Worcestershire
2 anchovy fillets, chopped
salt and pepper to taste
Parmesan to serve
Prep. Time → 10 min
Cook Time → 20 min
1. In a large pan, heat oil over medium heat, add onions and garlic and saute until onions are translucent. Add chili flakes and saute for another 30 s. Add carrots, mushrooms and oregano, saute until mushrooms begin to soften.
2. Add lentils, tomatoes, anchovies, soy sauce, Worcestershire sauce and wine. Bring to a boil and simmer until reduced to desired thickness.
3. Serve on pasta with parmesan.
main courses January 10, 2019 19:52
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