Umami Lentil Ragu

Instructions

1. Prepare Vegetables

   10 min hands-on

   • Peel and roughly chop onions, carrots, and garlic.
   • Roughly chop celery.
   • Pulse these ingredients in a food processor into a coarse mix.
   • Pulse portobello mushrooms separately.
   • If no food processor, finely chop by hand, avoiding grating.

2. Sauté Aromatics

   2 min hands-on8 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add onion, carrot, garlic, and celery mixture.
   • Sprinkle with salt to release moisture.
   • Cook for 8–10 minutes, stirring until softened and fragrant.

3. Cook Mushrooms

   1 min hands-on5 min waiting

   • Add processed mushrooms to the vegetable mix.
   • Stir and cook for 5–7 minutes until mushrooms release liquid and brown slightly.

4. Build Flavor Base

   1 min hands-on2 min waiting

   • Stir in tomato sauce and cook for 2–3 minutes.
   • Add miso, stirring to dissolve evenly.

5. Add Lentils and Tomatoes

   3 min hands-on

   • Rinse and drain lentils, then add to saucepan.
   • Chop sun-dried tomatoes and stir in.

6. Simmer with Broth

   2 min hands-on30 min waiting

   • Pour in vegetable broth and stir.
   • Increase heat to boil, then reduce to low.
   • Cover loosely and simmer for 30–40 minutes, stirring occasionally.

7. Adjust Seasoning

   1 min hands-on

   • Taste and season with salt and pepper.
   • Add water or broth if too thick, or simmer uncovered if too thin.

8. Serve and Enjoy

   2 min hands-on

   • Ladle ragu over chosen starch.
   • Garnish with fresh herbs like basil or parsley.
   • Cooking tips:
   • For a deeper flavor, sauté sun-dried tomatoes with mushrooms before adding liquid ingredients.
   • Add a pinch of smoked paprika or Worcestershire sauce for a smoky note.
   • Ragu can be stored in the fridge for up to 5 days or frozen for up to 3 months.
   • Avoid overcooking lentils to maintain their shape and achieve a silky texture.