Adding dried fruits to savoury ragù is a great way to add nutrients and flavour. We’ve used apricots and spices to turn this batch cook into a warming, tagine-inspired dish.
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The Mushroom & Lentil Ragú
Serves
2
Couscous
Boiling Water
Fresh Parsley
Pine Nuts
Butter
Ground Cumin
Dried Apricots
Cinnamon
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The Mushroom & Lentil Ragú
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Notes (5)
K
Keri M.
a month ago
(edited)
Absolutely loved this. I added the spices into the ragu and added a teaspoon of ras el hanout too, soooooo delicious!
S
Sarah W.
6 months ago
Very yummy! I accidentally added the parsley in with the buttered pine nuts and spices - I thought parsley might have been one of the spices oops. But still tastes great! Definitely adding miso to my Ragus going forward!!
K
Katy L.
7 months ago
Where does the cumin and cinnamon come in? ☺️
Mob
7 months ago
·Admin
Hi Katy, thanks for reaching out! The cumin and cinnamon go in at the end of step 6 ('add the spices').
A
Alexis K.
9 months ago
This was better than expected! Delicious 👏🏼
E
Ed W.
a year ago
(edited)
Delicious! Substituted dates for apricots. Recipe very well balanced.