Mushroom and Lentil Ragu

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This is really quick to bowl of pasta to prepare and is so rich and satisfying.  Adding brown miso to the sauce brings a seriously good depth of flavour.  Can we agree that adding red wine to most recipes usually makes for a successful culinary experience!  Brown lentils work best with this and should be cooked separately and added to the sauce at the end so they keep that bite you’re looking for.

Mushroom and Lentil Ragu
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Mushroom and Lentil Ragu

Cuisine: Pasta, ItalianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1 Large Shallot, finely diced

  • 1/2 stick of Celery, finely diced

  • 1/2 Carrot, finely diced

  • 1 Clove of Garlic, crushed

  • 5 Mushrooms, finely diced (for sauce)

  • 5 Mushrooms, thinly sliced (for garnish)

  • 200ml Tomato Pasatta

  • 70g Lentils, (tinned or cooked)

  • 60ml Red Wine

  • 1 tbsp Brown Miso Paste

Directions

  • Heat a saucepan on a low to medium heat and add oil.
  • Saute the diced shallots, garlic, celery & carrots for 5 minutes, until soft.
  • Add diced mushrooms and saute for a further 1 minute.
  • Add red wine, increase the heat and reduce the wine until it is almost completely evaporated
  • Adjust heat back to low-medium.
  • Add the brown miso paste and stir for 30 seconds.
  • Pour in the pasatta and simmer on a low heat for 5 -10 minutes
  • Add the lentils to the sauce, only to heat through
  • Heat a skillet to a medium-high heat, add oil and fry the sliced mushrooms
  • Cook pasta according the package instructions
  • Add drained pasta to the sauce, heat through, top with the sliced mushrooms

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