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- Puy Lentils & Walnut Ragu
Puy Lentils & Walnut Ragu
- Serves 2
- 30 minutes
- Beginner level
@millielagares has created a truly hearty winter dish with this Puy Lentil and Walnut Ragu. With 11g of plant-based protein and a quarter of your recommended daily fiber intake, it is both indulgent and nutritious.
INGREDIENTS
- 1 pouch of Merchant Gourmet Puy Lentils
- 3 cloves of garlic, crushed
- Handful of porcini mushrooms, soaked and chopped
- Glass of red wine
- 400g passata
- 1 teaspoon of sugar
- 1 teaspoon of soy sauce
- Handful of walnuts
- Vegetable stock and water
- Pasta, to serve
- Extra virgin olive oil and chilli flakes, to serve
HOW-TO
1.
Get the diced shallots, carrot and celery in a pan with olive oil and cook for around 5 minutes until well softened. Then add your crushed garlic for a few minutes until fragrant.
2.
Add the porcini mushrooms and the water its been rehydrated in as well as a few glugs of red wine. Let that simmer for a few minutes until the liquid has reduced.
3.
Add a tin of passata, sugar and soy sauce and let that cook on a low heat for 10 mins or so.
4.
Meanwhile, toast a handful of walnuts in a dry pan for a few minutes until slightly darkened. Chop them into small pieces and then put in the sauce with the Puy Lentils.
5.
Add vegetable stock and water and let it simmer for 10 minutes, the sauce should start to thicken and be rich.
6.
Cook pasta to your liking then add to the sauce with a good amount of pasta water.
7.
Serve immediately and finish with extra virgin olive oil and chilli flakes.
