Lentil Ragù

Name: Lentil Ragù
Prep time: 15 min
Cook time: 120 min
Yield: 4
Ingredients: 12.5 g dried mixed mushrooms; 125 g small lentils; 0.5 stalk celery; 0.5 carrot; 0.5 yellow onion (small); 1.5 tbsp extra-virgin olive oil; 1 bay leaf; 3 juniper berry; 3 whole clove; 50 ml dry white wine; 0.5 tbsp tomato paste; 250 g tomato passata (strained tomatoes); 250 ml hot water or vegetable stock; salt and pepper (to taste)

A fully plant-based ragù: small lentils and dried mushrooms slow-cooked in tomato into a creamy, savoury sauce.

A ragù with no meat but the same patience: the small lentils give it body, the dried mushrooms bring the umami, and the slow cook ties it all together.

Lovely above all on gnocchi, but also over short pasta or tagliatelle, on polenta, or layered into a vegetable lasagna.

Servings
Prep: 15 min
Cook: 120 min
Rest: 30 min (mushroom soak)

Ingredients

12.5 g dried mixed mushrooms
125 g small lentils
½ stalk celery
½ carrot
½ yellow onion (small)
1½ tbsp extra-virgin olive oil
1 bay leaf
3 juniper berries
3 whole cloves
50 ml dry white wine
½ tbsp tomato paste
250 g tomato passata (strained tomatoes)
250 ml hot water or vegetable stock
salt and pepper (to taste)

Method

Note. A handy trick — weigh the empty pot before you start, so you can weigh it again at the end and judge the density (the sweet spot is around 200 g per serving).

Soak the mushrooms. Put the dried mushrooms (12.5 g) in warm water and let them soak for at least 30 minutes.
Prep. Rinse the lentils (125 g) under running water. Finely chop the celery (½ stalk), carrot (½) and onion (½). (If you want to use the density trick, weigh the empty pot now.)
Soffritto. Sweat the chopped vegetables in the oil (1½ tbsp) over low heat until translucent and fragrant.
Mushrooms and spices. Drain and squeeze the mushrooms, chop them, and add to the vegetables along with the bay leaf (1), juniper berries (3) and cloves (3). Let the flavours develop for a couple of minutes.
Lentils. Add the lentils and let them toast for a few minutes, stirring.
Deglaze. Pour in the white wine (50 ml) and let it evaporate completely.
Tomato. Stir in the tomato paste (½ tbsp), passata (250 g) and hot water or stock (250 ml). Bring to a boil.
Slow cook. Lower the heat, cover, and simmer gently for 1.5–2 hours, checking every 10–15 minutes and adding hot water if it dries out too much. It should be creamy. Adjust salt and pepper, and before serving fish out the bay leaf (and the juniper berries and cloves, if you find them).

Keeps In the fridge 3–4 days; in the freezer up to 3 months.