Lentil Ragu

vegan

( Serves 6)

Cooking Time: 2 hours

Ingredients

Carrots 250 grams/ml
Onion 250 grams/ml
Chesnut mushroom 400 grams/ml
Garlic 40 grams/ml
Tomatoes 400 grams/ml
Soy sauce 40 grams/ml
Lentils 500 grams/ml
Coconut cream* 160 grams/ml
Wine 50 grams/ml
Pasta 500 grams/ml

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Instruction

Cut the carrots, red onions, mushrooms, garlic cloves and plum tomatoes into chunks and add to a food processor. This will likely have to be done in batches but ensure the mix is well blended. N.B. mix up the mushrooms for a different flavour. I used chesnut for this.

Put the blended mix into a roasting tin. Add in around 100ml of olive oil, four tablespoons of harissa pasta, the soy sauce, 4 tbsp of tomato paste and cumin seeds. Mix it all together and place into an oven at 190 degrees for 40 minutes.

Then add the lentils, 1 litre of vegetable stock, coconut cream and red wine. Season as desired. Mix all together and place foil on top of it and bake for another 40 minutes.

Remove foil and cook for further 5 minutes