Recipe developed by: Renée Kohlman from Sweetsugarbean
Savoury mushrooms and creamy lentils come together in this flavour-packed, meatless version of the classic ragoût. Serve with cheesy polenta, hot buttered noodles or mashed potatoes for a comforting and delicious vegetarian meal.
Bring a medium saucepan of water to a boil over high heat. Add the lentils and cook, uncovered, until plump and tender, about 22-25 minutes. Remove from the heat, drain, and set aside.
Heat the oil in a large Dutch oven over medium-high heat. Add the mushrooms, onion, celery, and carrots, salt, and pepper. Cook, stirring occasionally, until the mushrooms begin to brown and stick to the bottom of the pan, about 15-17 minutes. Add the garlic and red pepper flakes. Cook, stirring often, until fragrant, about 2 minutes. Add the tomato paste, and cook, stirring constantly, until the paste darkens in colour, about 2 minutes.
Pour in the wine, and scrape up any browned bits from the bottom of the pot. Cook until the wine has almost evaporated, about 2 minutes. Stir in the broth, crushed tomatoes, mustard, oregano, and cooked lentils. Bring to a boil over medium-high heat then turn the heat down to medium-low and simmer, uncovered, for about 20 minutes.
Remove the pot from the heat and stir in the cream, cheese, and parsley. Taste and adjust the seasoning. Serve over cooked polenta, drizzle with olive oil and garnish with parsley. Serve hot.
Servings 6
Ingredients
Directions
Bring a medium saucepan of water to a boil over high heat. Add the lentils and cook, uncovered, until plump and tender, about 22-25 minutes. Remove from the heat, drain, and set aside.
Heat the oil in a large Dutch oven over medium-high heat. Add the mushrooms, onion, celery, and carrots, salt, and pepper. Cook, stirring occasionally, until the mushrooms begin to brown and stick to the bottom of the pan, about 15-17 minutes. Add the garlic and red pepper flakes. Cook, stirring often, until fragrant, about 2 minutes. Add the tomato paste, and cook, stirring constantly, until the paste darkens in colour, about 2 minutes.
Pour in the wine, and scrape up any browned bits from the bottom of the pot. Cook until the wine has almost evaporated, about 2 minutes. Stir in the broth, crushed tomatoes, mustard, oregano, and cooked lentils. Bring to a boil over medium-high heat then turn the heat down to medium-low and simmer, uncovered, for about 20 minutes.
Remove the pot from the heat and stir in the cream, cheese, and parsley. Taste and adjust the seasoning. Serve over cooked polenta, drizzle with olive oil and garnish with parsley. Serve hot.