Mushroom & Lentil Ragù

For the base:

2 Onions

4 Carrots

6 Celery Stalks

10 Garlic Cloves

275g Portobello Mushrooms

90g Tomato Purée

400g Cooked Puy Lentils

800g Tinned Chopp Tomatoes

4 Tbsp Miso Paste

700ml Vegetable Stock

2 Tbsp Olive Oil

For the Mushroom & Lentil Ragù With Red Pepper Sauce & Tahini:

50g Toasted Flaked Almonds

120g Roasted Red Peppers

1 Tbsp Red Wine Vinegar

1 Garlic Clove

15g Parsley

2 Tbsp Tahini

Bread, to serve

For the Spiced Lentils with Couscous and Buttered Pine Nuts:

100g Couscous

25g Parsley

30g Pine Nuts

1 Tbsp Butter

1 Tsp Ground Cumin

1 Tsp Ground Cinnamon

80g Dried Apricots

For the Mushroom & Lentil Gnocchi:

500g Fresh Gnocchi

4 Tbsp Double Cream

20g Parmesan

15g Chives

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍝Ragù

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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