Sort ingredients
jemmaif
QR Code
Listen
Pdf
Soak the lentils the night before or for at least 3-4 hours prior to cooking (optional but recommended for easier digestion)
Prepare the vegetables: chop the carrot, celery, and brown onion
In a pot, combine the chopped vegetables with tomato paste
Add the crushed tomatoes, sun-dried tomatoes, rosemary, sage, and bay leaves
Pour in the white wine and add the dry porcini mushrooms
Add the soaked lentils to the pot
Cook for approximately 40 minutes until the lentils are tender
Serve the lentil ragù over cooked linguine or as a lentil soup with toasted garlic bread