Lentil Ragout With Mushrooms [Vegan]

Contents

Lentil Ragout With Mushrooms [Vegan]What’s the recipe asking me to do? Here’s what you’ll need: 1 cup dried green or brown lentils, rinsed and drained 2 cups water or vegetable broth 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 8 ounces mushrooms (button, cremini, shiitake), sliced Culinary Delights: Hearty Vegan Lentil and Mushroom Stew Recipe Notes Nutritional Information

Ragu, traditionally, refers to a rich and flavorful sauce originating from Italy, typically crafted with ground meats and simmered for hours to develop its signature deep flavor profile, often served over al dente pasta dishes, such as spaghetti or lasagna, commonly known as Bolognese. I’m making a bold statement – I won’t be adding any meat to my ragù sauce! This conversation remains confidential; I’ll make sure the Italian Academy of Cuisine doesn’t get wind of it. The uncertainty is palpable: anything could transpire. Try this fantastic lentil ragout!

Lentil Ragout With Mushrooms [Vegan]

What’s the recipe asking me to do? Here’s what you’ll need: 1 cup dried green or brown lentils, rinsed and drained 2 cups water or vegetable broth 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 8 ounces mushrooms (button, cremini, shiitake), sliced

2 tablespoons olive oil
One cup of finely chopped onion, diced to a precise consistency.
1/3 cup diced bell pepper (any color)
2 cloves garlic
2 teaspoons salt
Three cups of finely chopped or thinly sliced mushrooms.
Three cups of cooked lentils, thoroughly drained.
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups tomato sauce
To taste

1 cup raw, unsalted, and unroasted cashews
3 tablespoons nutritional yeast (optional)
Zest of one large lemon
1 teaspoon sea salt

Culinary Delights: Hearty Vegan Lentil and Mushroom Stew Recipe

Using a sturdy pot with a tight-fitting lid and a heavy-gauge bottom, heat the olive oil over medium heat before adding the onion.
As the onion reaches tender perfection after 5-7 minutes, stir in minced garlic, a sprinkle of black pepper, and a light pinch of salt to awaken the flavors. Occasionally stir the mixture to ensure the pepper cooks evenly and reaches desired tenderness.
What’s for dinner? Let’s combine the earthy flavors of mushrooms with the comforting warmth of lentils, the aromatic brightness of oregano and basil, and the rich tanginess of homemade tomato sauce – a match made in culinary heaven!
Allow to cover and simmer for approximately twenty minutes. over low heat. Do not boil.
Cook quinoa or pasta according to package instructions, then season with salt and pepper.
Roast the cashews until they achieve a light golden brown hue. Grind them when cool.
Combine the cashew powder with the remaining ingredients.
Combine with additional flavors and serve atop a bed of quinoa or your preferred pasta.

Notes

Nutritional Information

Nutritional Information per serving: Calorie count: 321, Carbohydrates: 39g, Total fat: 13g, Protein: 16g, Sodium content: 1724mg, and sugar content: 8g.