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Rich Lentil Ragù with red wine
This rich lentil ragù is cooked with red wine, herbs and mushrooms until thick and glossy. Perfect with pasta, and ideal for freezing.
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Ingredients
- 1 red onion
- 1 carrot
- 2 tablespoon olive oil
- 5 mushrooms
- 2 cloves garlic or 1 teaspoon ready-chopped garlic / garlic paste
- 2 teaspoon smoked paprika
- 2 x 400g tins lentils or c.500g cooked green or brown lentils
- 180 ml red wine check it is vegan
- 500 g passata
- 2 tablespoon tomato purée
- pinch dried oregano or thyme optional
- 125 ml dairy-free milk
- nutmeg optional
Instructions
- Peel and finely chop the onion and carrot. Heat the oil in a large, deep frying pan or casserole and gently fry the onion and carrot for 3-4 minutes.
- Finely chop the mushrooms and add to the pan, along with the smoked paprika and crushed garlic. Stir and continue to cook for 3-4 minutes.
- Drain and rinse the lentils and add to the pan, then pour in the red wine. Turn up the heat and let it bubble for 2-3 minutes.
- Add the passata, tomato purée and dried herbs (if using) and season generously with salt and pepper. Simmer for 12-14 minutes until the sauce is thick and glossy.
- Stir through the dairy-free milk and grate in a little nutmeg. Simmer for a further 2 minutes. Taste and adjust seasoning as required, then serve.
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Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 46gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 133mgPotassium: 1392mgFiber: 14gSugar: 13gVitamin A: 3943IUVitamin C: 23mgCalcium: 114mgIron: 8mg
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