Lentil and Mushroom Ragu
Vegan ragu made with lentils and mushrooms, this ragu goes perfect with pasta, quinoa, rice, or gnocchi.
6 people
Calories: 180kcal
Ingredientes
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/3 cup diced red bell pepper
- 2 sliced garlic cloves
- 2 teaspoons salt
- 3 cups chopped or sliced mushrooms
- 3 cups cooked lentils without liquid
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 2 cups of canned tomato
- freshly ground black pepper to taste
- fresh basil leaves to serve *optional
- vegan parmesan cheese
Elaboración paso a paso
- In a large pot with lid, preferably thick bottom put olive oil and onion over medium heat.
- When the onion is soft, about 5-7min. Add the garlic and red pepper with a pinch of salt. Let them sautee and occasionally move until the red pepper is soft.
- Put the mushrooms, lentils, oregano, basil, and tomato puree.
- Cover it and leave it for about 20 min. over low -medium heat. Do not bring it to a boil.
- Add salt and black pepper. Serve on top of quinoa or pasta.
Video
Notas
- This sauce is delicious on top of quinoa or pasta, even better if you get quinoa pasta.
- You must use sliced garlic not to burn; it can burn if you cut it into tiny pieces.
- To cook the lentils (for 3 cups of cooked lentils, put 1 1/2 cup of dry lentils), just put them in a large pot covered with water. Leave them for a while until they are soft.
- If you make the tomato puree at home, just liquefy a few tomatoes with a bit of water, just enough to run the blender well.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 25g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 781mg | Potassium: 596mg | Fiber: 9g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 4mg