Mushroom and lentil ragu

0 piace 0 commenti Ricetta di Katrin Pechinger

Ingredienti per 6 portions

1 onion, diced
3 cloves garlic, minced
2 large carrots, diced
230g mushrooms, sliced or diced
pinch of chili flakes
1 Tbsp dried oregano
800 g can lentils
2 x 400g cans diced tomatoes
1/2 cup full-bodied red wine
1 Tbsp soy sauce
1 Tbsp Worcestershire
2 anchovy fillets, chopped
salt and pepper to taste
Parmesan to serve

30 min · Facile

Preparazione

1. In a large pan, heat oil over medium heat, add onions and garlic and saute until onions are translucent. Add chili flakes and saute for another 30 s. Add carrots, mushrooms and oregano, saute until mushrooms begin to soften.

2. Add lentils, tomatoes, anchovies, soy sauce, Worcestershire sauce and wine. Bring to a boil and simmer until reduced to desired thickness.

3. Serve on pasta with parmesan.

secondi January 10, 2019 19:52