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Lentil Ragout With Mushrooms [Vegan]
Traditionally, ragout is a sauce made with meat and served over pasta, otherwise known as bolognese. Ok, here comes my rebellious moment ... I'm NOT going to add meat to my ragu sauce! This is between you and me; I do not want the Sociedad de l'Accademia Italiana della Cucina... Read More
Ingredients You Need for Lentil Ragout With Mushrooms [Vegan]
How to Prepare Lentil Ragout With Mushrooms [Vegan]
- In a large pot with lid, preferably thick bottom, put the olive oil and onion over medium heat.
- When the onion is soft, about 5-7min, add garlic and pepper with a pinch of salt. Stir occasionally until the pepper is tender.
- Put the mushrooms, lentils, oregano, basil and tomato sauce.
- Cover and let cook about 20 min. over low heat. Do not boil.
- Add salt and pepper and cook quinoa or pasta for serving according to package directions.
- Toast the cashew until lightly brown. Grind them when cool.
- Mix the cashew powder with the rest of the ingredients.
- Stir into other ingredients and serve over quinoa or pasta.
Notes
This sauce is delicious over quinoa or pasta, even better if you get quinoa pasta. To cook the lentils (for 3 cups cooked lentils add 1 1/2 cups lentils) just put them in a large pot covered with water. Leave them a while until this soft.
Nutritional Information
Per Serving: Calories: 321 | Carbs: 39 g | Fat: 13 g | Protein: 16 g | Sodium: 1724 mg | Sugar: 8 g
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Made this tonight. Yum! Fabulous meal! Since my husband is LoSo, I skipped the salt and doubled the oregano and basil, which I often do.
Is there a substitute for cashews? My husband is allergic.