WHAT TO EAT TONIGHT

All-purpose veggie ragu

Packed full of pulses and veg, this ragu works on its own, as pasta sauce or in a pie or chilli

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Packed full of pulses and veg, this ragu works on its own, as pasta sauce or in a pie or chilli

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 35 minutes
  • 10g dried mixed wild or dried porcini mushrooms
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 250g button or chestnut mushrooms, quite finely chopped
  • 2 x 400g tins chopped tomatoes
  • 250ml vegetable stock
  • 400g tin chickpeas, drained
  • Olive oil for frying
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 250ml red or white wine
  • Large pinch sugar
  • 150g puy lentils, cooked according to the pack instructions
  • 100g young leaf spinach
  1. Put the dried mushrooms in a small bowl and pour over enough freshly boiled water to cover. Leave to soak for 10 minutes, then drain.
  2. Meanwhile, heat a glug of oil in a large, deep frying pan, then add the onions, celery, carrots and garlic with some salt. Fry over a low-medium heat, stirring often, for 10-15 minutes until the veg are soft but not coloured. Add the soaked mushrooms to the pan, along with the button/chestnut mushrooms, then turn up the heat to medium-high and stir-fry until soft.
  3. Turn the heat to high, then pour in the wine. Bubble until almost all the liquid has evaporated, then add the chopped tomatoes with the sugar and bubble for a few minutes.
  4. Add the stock, cooked lentils and chickpeas, then bring back to a simmer. Cook for 20-30 minutes. Stir in the spinach and cook for two to three minutes more until it has wilted. Taste and season well, then serve with flatbreads or mash.

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Tagged in:
Vegetarian
mushrooms
Carrot

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