Lentil & Mushroom Ragù

Instructions

1. Prep the Vegetables

   10 min hands-on

   • Peel the onions, carrots, and garlic.
   • Roughly chop the onions, carrots, celery, and garlic into chunks.
   • Pulse in a food processor until coarsely minced or finely chop by hand.
   • Pulse the mushrooms separately until finely chopped.

2. Sauté the Base

   2 min hands-on10 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add the minced onion, carrot, celery, and garlic mixture with a pinch of salt.
   • Cook for about 10 minutes, stirring occasionally, until soft and fragrant.

3. Incorporate the Mushrooms

   5 min waiting

   • Add the chopped mushrooms to the saucepan.
   • Stir well and cook for about 5 minutes until the mushrooms release moisture and soften.

4. Build the Sauce

   2 min hands-on2 min waiting

   • Stir in the tomato sauce and cook for 2 minutes to deepen the flavor.
   • Add the lentils, raw chopped tomatoes, miso, and vegetable broth.
   • Stir to combine.

5. Simmer and Reduce

   3 min hands-on30 min waiting

   • Bring the mixture to a gentle simmer over medium heat.
   • Reduce heat to low and cook uncovered for 30–40 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
   • Season with salt and pepper to taste.

6. Blend the Sauce Ingredients

   2 min hands-on

   • Add the yellow peppers, most of the almonds, distilled vinegar, garlic, and a pinch of salt to a blender.
   • Blend until smooth.

7. Adjust Consistency

   1 min hands-on

   • Gradually drizzle in olive oil while blending until the sauce is silky and pourable.
   • Taste and adjust seasoning as needed.

8. Prepare Garnishes

   1 min hands-on

   • Finely chop the fresh parsley.
   • Roughly chop the remaining almonds.

9. Plate the Dish

   2 min hands-on

   • Divide the mushroom and lentil ragù among serving bowls.
   • Drizzle each portion with the smoky red pepper sauce.
   • Add a swirl of tahini on top.
   • Sprinkle with chopped almonds and fresh parsley.

10. Serve

    • Serve with warm seasoned bread crumbs sprinkled over or alongside.
    • Cooking tips:
    • For enhanced umami flavor, add a splash of soy sauce or a dash of smoked paprika to the ragù while simmering.
    • Ensure the lentils are fully cooked but not mushy; they should retain a slight bite for texture.
    • If the ragù becomes too thick, adjust by adding a splash of vegetable broth or water during cooking.
    • For the red pepper sauce, roasted yellow peppers can be used to intensify the smoky flavor.
    • Toast the almonds lightly before adding to the dish for extra nuttiness.