Mushroom and Lentil Ragu
Puy lentils give this recipe a real 'mince' texture to it. Along with the lentils, the mushrooms are a great source of protein and the vegetables are filling, light and delicious. This is perfect for dinner and can be cooked in a slow cooker so it's ready after a day out!
3 tbsp olive oil
1 onions, finely chopped
3 cloves of garlic, crushed
2 carrots, finely chopped
2 celery sticks, finely chopped
1 large zucchini, diced
1 cup of mushrooms, sliced - field or button
Small eggplant, diced
500g bag dried puy lentils (rinsed well)
2 x 400g cans chopped tomatoes OR seven fresh tomatoes
1/2 cup red wine
1/2 cup fresh parsley, chopped
2 tsp dried oregano or thyme, chopped
3 bay leaves
1/2 litre vegetable stock
parmesan or vegetarian cheese, grated, to serve
Heat the oil in a large saucepan and add the onions, carrots, and celery. Cook off for 5 minutes.
Add the garlic, zucchini, mushroom and eggplant. Saute for another 5 minutes.
Add in wine, stock, lentils, bay leaves and tomatoes and cook off for 1 hour (or in slow cooker on low for 4 hours).
Add in fresh herbs before serving. Serve with spaghetti, rice or cauliflower rice. Top with parmesan.