Mushroom & Lentil Ragu

Prep. Time: 10 min
Cook Time: 35min
Serves: 4

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INGREDIENTS

• ½ Brown Onion

• 4 Garlic Cloves

• 1 (large) Carrot

• 1 stick Celery

• 1-2 Tbsp Olive Oil

• 1 punnet Button Mushrooms

• 1 x 400g tinned Lentils

• 1 x 400g tinned Tomatoes

• 2 Tbsp Organic Tamari

• 2 Tbsp Organic Tomato Paste

• 2 tsp Vege Stock Paste

• ½ cup Organic Coconut Milk

• ½ cup filtered Water

• 1 tsp Smokey Paprika

• 2 tsp Thyme Leaves

• 1 tsp Organic Red Miso Paste

SERVING

• 6 (large) Potatoes (for the mash)

• ¼ - ½ cup Almond Milk

• Salt and Pepper

• ¼ cup Walnuts

• Fresh Thyme Leaves

DIRECTIONS

Traditional
Peel and finely dice the onion, garlic and carrot. Finely slice the celery. Add these to a large frypan (with a lid), along with the olive oil. Cover and simmer, stirring frequently for 10 MIN.

Thinly slice the mushrooms and add to the frypan along with the drained and rinsed lentils and remaining ingredients. Stir, cover and cook for 25 MIN over a low heat. Stir frequently.

Thermomix

Peel and finely dice the onion, garlic and carrot. Roughly cut the carrot and celery. Add these to the TM bowl. Chop for 10 SEC / SP 5. Add the olive oil and sauté for 10 MIN / VAROMA / REVERSE / SP 1.

Thinly slice the mushrooms and add to the TM bowl along with the drained and rinsed lentils and remaining ingredients. Cook for 25 MIN / 100˚C / REVERSE / SP 1.

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MASH POTATO

In the meantime, fill a large saucepan with 2L filtered water and bring to the boil. Peel and roughly chop the potatoes and carefully add to the boiling water. Reduce the heat to medium – low and cook the potatoes until tender (approx. 20 MIN). Drain the liquid from the cooked potatoes. Return the potatoes to the saucepan and add ¼ - ½ cup almond milk, salt and pepper. Mash until smooth.

Serve the mushroom and lentil ragu over mash potato. Sprinkle with some fresh thyme leaves and chopped walnuts.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.