Another quick, easy and familiar offering this evening. Our teeny store-cupboard is about to burst so we’re trying to use up as many things as possible, as quickly as possible. It’s not often we base a meal around what we already have in the cupboards but it’s a great way to make room for new and interesting things, it’s cheap too.
I’ve posted this recipe before but since I’ve altered it slightly this time, I’ll post it again. I usually add bacon to this but left it out and, even though I’m a firm believer in the phrase “bacon makes everything better”, this dish really is good enough without it.
1 onion, finely chopped
2 cloves garlic, crushed
1 stick celery, chopped
2 small carrots, chopped
250g mushrooms, chopped
Large handful herbs, finely chopped (I used fresh oregano, sage, thyme and rosemary)
250g puy lentils
Salt and pepper
Nutmeg
Glass red wine
300ml vegetable stock
Worcester sauce
1.5 tins tomatoes
3 sundried tomatoes, soaked and finely chopped
Tablespoon tomato puree
Soften onion and garlic in a little olive oil. Add carrot, celery and mushrooms and soften these too. Add the herbs and cook briefly before stirring in the lentils. Once these are incorporated, season and grate in the nutmeg. Deglaze the pan with the red wine and allow the alcohol to cook out. Add the rest of the ingredients, bring to the boil and then simmer for around 40 minutes.
Each time I make this, I make a note to add more tomatoes but forget. I think two tins are required to create more of a sauce.
We ate this with some crusty bread but it’s equally good with pasta.
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This is great! A lot of very heathly ingredients in there!
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Yummy. I love lentils in all forms. When I make a ragu I usually add a dash of liquid smoke, which I adore but it is really difficult to get in the UK.
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My cupboards are also rather full of lentil and beany type things so I’m going to be trying this out as a good way to use them up. I love this kind of credit crunch cooking – it feels like free food.
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This looks good, and seems a suitable variation to meat!
We’ve been picking recipes off your site for the past couple of weeks, so can’t wait to try another one. Think I’ll incorporate this ragu into one of my lasagnes!!
I made this for dinner a couple of nights ago and forgot to send you a message at the time. It is absolutely delicious – even the carnivore in the family enjoyed it, though I did add a little bacon to the mix just for him. Thank you so much for sharing this recipe with us. It’s going to become a regular in this house.
June, glad it worked out well, thanks for letting us know! Bacon is indeed a good addition to it if you don’t want need it to be vegetarian.