PUY LENTIL & MUSHROOM RAGU 🍝 I’m not normally a fan of puy lentils, but throw them with into a one-pot of simmering tomatoes and herbs, served with pappardelle pasta & I am fully onboard! FULL RECIPE 👇🏼👇🏼
1x can of tomatoes (or 400g chopped skinless tomatoes)
Splash of red wine
1x celery stick
130-150g puy lentils
Around 2 handfuls of button mushrooms / 3 portobello mushrooms
2-3x garlic cloves
1x beef stock cube (if keeping it veggie, use vegetable stock)
1 tsp oregano
1 tsp smoked paprika
2 tsp balsamic vinegar, or soy sauce
1 tsp thyme
1/2 lemon, juiced
Turkish red pepper paste (optional)
Bay leaf (optional)
Salt and pepper
Olive oil, butter (or a fat of your choice)
To serve: fresh parsley leaves or basil leaves, parmesan cheese (optional), pappardelle pasta or spaghetti 😋
Step one: preheat oven to 150 degrees (fan) or 170 degrees (normal). Soak your lentils in room temperature water. In the meantime chop and dice onion, garlic, carrots, mushroom and celery.
Step two: rinse lentils. Heat a pan with olive oil and a little butter. Add onions straight away, sauté till clear. Add garlic, tomato purée and pepper paste (if using). Salt and pepper. When your onions and garlic are clear, add lentils carrots, celery and mushrooms. Mix for a few minutes.
Step three: pour a splash of red wine into your pan. When the wine has almost evaporated, add lemon juice, herbs and spices, stock cube, balsamic vinegar and a can of tomatoes (plus fill 1/4 of the can with water, and add to pan).
Step four: Bring to boil, then pop into your oven for around 45 minutes – stirring every so often (it might need a little more water along the way).
Step five: when your lentils are cooked, remove from oven and place on hob on a very low heat. Start your pasta. When pasta is almost cooked, pour a little of the stock into your lentils, mix, and add a little parmesan cheese.
To serve: mix in pappardelle pasta and top with parmesan cheese with fresh parsley/basil leaves – and not forgetting your vino!