Lentil Ragu

An easy meal with minimal effort that gets better with age!

Ingredients

puy lentil and mushroom ragu (serves 8-10)

• 2 tablespoons olive oil
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 300g chestnut mushrooms, finely chopped
• 4 cloves garlic, finely chopped
• 250g puy lentils
• 200ml red wine
• 2 tablespoon tomato puree
• 2x 400g tin of chopped tomatoes
• 1 litre vegetable stock
• 3 bay leaf
• 1 teaspoon dried oregano
• salt & pepper
• 20g chopped basil

Method

1. Fry onions and carrot in olive oil on a low/medium heat until onions become translucent (5-8 mins)
2. Add the garlic and mushrooms until cooked through (5 mins)
3. Add lentils, red wine, and tomato puree. simmer for 3 minutes.
4. Add tinned tomatoes, stock, half the basil, oregano, and season with salt and pepper.
5. Simmer for 45 minutes or until thick and the lentils have softened.
6. Serve with pasta and top with left over basil.

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