A mushroomy, lentil ragù that just gets better with time. Perfect for batch cooking.
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Serves
6
Onions
Carrots
Celery
Garlic Cloves
Portobello Mushrooms
Tomato Purée
Cooked Puy Lentils
Tinned Chopped Tomatoes
Miso Paste
Vegetable Stock
Olive Oil
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Onions
Carrots
Celery
Garlic Cloves
Portobello Mushrooms
Tomato Purée
Cooked Puy Lentils
Tinned Chopped Tomatoes
Miso Paste
Vegetable Stock
Olive Oil
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
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Step 1.
Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!
Step 2.
Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.
Step 3.
Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper.
Step 4.
Serve with your choice of carb (gnocchi, pasta, bread, potatoes, etc.). Optional: if you're batch cooking the ragu for the week, portion it out into Tupperware containers.