Monday, January 27, 2014

Lentil Mushroom Ragu Sauce

Delicious tomato-lentil-mushroom sauce. Quite like the gritty texture of ground beef-tomato sauce. This makes a good large batch, stores well, and is great for packed lunches. Can be served onto of anything; spaghetti squash, spaghetti, potatoes, eaten directly from a bowl.... I choose to put it over baked spaghetti squash.

Lentil Mushroom Ragu Sauce
adapted from Fox Loves Lemons
serves 6 - 8

2 lbs. tomatoes
2 Tbs olive oil
1 large onion, diced small
16 oz mushrooms, cubed small
6 cloves garlic, minced
3 medium carrots, cubed small
1 large bell pepper, diced small
2 cups lentils, rinsed and picked through
2 cups water (or as needed)
1/2 cup red wine
1 bay leaf
1 Tbs dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 Tbs cumin
1 Tbs tumeric
2 Tbs fresh basil, minced
herbs to garnish (optional)

1. Core tomatoes and put into a frying pan on high heat, and cover with a lid. Every 5 minutes smash them down a bit until they're crushed.
2. Heat olive oil in a large sauce pot, and add onion and carrot and cook over medium-high heat until are starting to brown, stirring often. Add in bell pepper and mushrooms, and cook until both have softened.
3. Add in garlic, cook for 30 seconds more. Combine rest of ingredients (crushed tomatoes, lentils,  water, red wine, and all spices EXCEPT basil). Cover, and simmer on medium heat until lentils are tender, 30 minutes or more. Add more water as needed.

1 comment:

  1. Looks great, Ann! This reminds me, I haven't had spaghetti squash in FAR too long!