Mushroom and Lentil Ragù

Mushroom and Lentil Ragù

from foodandwine.com
Dinner
383 kcal / serving

Mushroom and lentil ragù is a rich, hearty vegetarian take on the classic Italian sauce. Packed with earthy mushrooms, protein-rich lentils, tomatoes, and aromatic herbs, it delivers deep, savory flavor without meat.

Ingredients

  • 1 cupdried black lentils
  • ¼ cupextra-virgin olive oil, plus more for drizzling
  • 1 poundmixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
  • 1yellow onion, chopped (about 1 1/2 cups)
  • 2carrots, peeled and diced (about 1 cup)
  • 4 teaspoonskosher salt, divided
  • 4 largegarlic cloves, minced
  • ¼ teaspooncrushed red pepper
  • 2 tablespoonstomato paste
  • 1 cupdry red wine
  • 2 cupsvegetable broth
  • 1can crushed tomatoes
  • 2 tablespoonschopped fresh oregano, plus more for garnish
  • ½ cupheavy cream
  • 2 ouncesparmigiano-reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
  • cooked polenta, for serving

Directions

  1. 1

    Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.

  2. 2

    Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.

  3. 3

    Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.

  4. 4

    Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.