Mushroom Lentil Ragu

Serve over pasta, rice, farro, polenta, potatoes, toast with an egg. For dry lentils, 1 can equivalent is 1 cup. Brown and green work best. Cook time does not include preparing lentils. Stores up to 5 days in the fridge.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse lentils and to a pot with water. You can add a bay leaf or garlic clove for flavor

Step 2

Bring to a boil, then reduce to a gentle simmer, cook 20-25 minutes, until just tender. Drain well and set aside

Step 3

Heat olive oil in a large pan or Dutch oven over medium heat.

Step 4

Add onion and a pinch of salt and cook 5–7 minutes until soft and lightly golden.

Step 5

Stir in mushrooms and cook until they release their liquid and start to brown, ~8–10 minutes. (This step is key for depth)

Step 6

Add garlic, tomato paste, oregano, smoked paprika, and red pepper flakes. Cook 1-2 minutes until fragrent

Step 7

Add crushed tomatoes and lentils. Stir well. Add a small splash of broth or water if it's too thick

Step 8

Simmer uncovered on low for 15–20 minutes, stirring occasionally.

Step 9

Season generously with salt and pepper.

Step 10

Taste and adjust. Add lemon or balsamic if you want brightness.