Mushroom, Aubergine and Lentil Ragu
"This mushroom lentil ragu would make your Italian grandmother proud."Serves Approximately 8 | Prep Time | Cook Time 40 minutes
Why I Love This Recipe
A hearty, comforting vegan alternative to this Italian favourite.
Ingredients You'll Need
2 onions, finely chopped
2 large carrots, finely chopped
3 stalks celery, finely chopped
500 g mushrooms, roughly chopped
4 Tbsp balsamic vinegar
6 cloves garlic, minced
1 cup lentils, rinsed
1 cup coconut / sunflower milk (or vegetable broth)
12 tomatoes, chopped
2 cups vegetable broth
Tbsp tomato paste
2 bay leaves
4 tsp (or to taste) thyme
4 tsp (or to taste) paprika
4 tsp (or to taste) oregano
1/2 cup crushed walnuts (optional)
salt to taste
pepper to taste
basil for garnish
Oil a large pot and heat over medium flame. Once the oil is hot, add the onions, carrots and celery, cooking for a few minutes until fragrant and the onion is becoming translucent.
Add mushrooms and aubergine and cook for another few minutes, allowing the mushroom to release its moisture. Add the balsamic vinegar, garlic and lentils, stirring for a few minutes.
Add coconut milk (or alternative), vegetable broth, tomato paste, bay leaves, thyme, paprika, oregano, salt and pepper. Stir thoroughly and bring to a boil (increasing temperature if needed). Once a boil is reached, reduce to a simmer and let cook for approximately 30 minutes, stirring occasionally.
More stock can be added if the mixture becomes too thick. This should be like a thick stew, not a soup.
Stir in walnuts, if using. Garnish with basil.
Pairs Well With
Pasta, Rice, Mashed Potatoes, Creamy Polenta or with a side of flat bread or tortillas