Rich Lentil & Mushroom Ragu

High-yield, deep-flavor, plant-forward base sauce. Freezes entirely flat in silicone bags to optimize storage matrix. Excellent over fresh pasta or jacket potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, brown the finely chopped mushrooms over medium heat until their moisture evaporates, then set aside.

Step 2

In the same pot, sauté the diced onion, carrots, celery, and minced garlic until soft (around 5-7 minutes).

Step 3

Return the mushrooms to the pot, then stir in the tomato purée, chopped tomatoes, lentils, vegetable stock, and Italian herbs.

Step 4

Simmer on low heat for 45 minutes to an hour until the sauce is deeply reduced and thick.

Step 5

Cool completely, portion into flat silicone freezer bags, and freeze.