Lentil & Quinoa Ragu w/ Bacon Mushrooms

AuthorDavid KitsonDifficultyBeginner

Yields1 Serving

RAGU ( 8 servings )
 1 cup brown or green lentils, sorted and rinsed
 3 medium carrots, peeled and each cut into 4 large chunks
 2 cups water
 2 tbsp extra virgin olive oil
 1 onion, roughly chopped
 1 red bell pepper, roughly chopped
 3 cloves garlic, roughly chopped
 500g Passatta
 1 1/2 tsp dried oregano
 1 tbsp dried basil
 1/4 tsp red chilli flakes (more to taste)
 3 cups loosely packed spinach leaves
 1/2 cup quinoa, rinsed
 2 tbsp balsamic vinegar
 2 tbsp tomato puree
 salt and pepper to taste
 pasta (enough for servings)
Bacon Mushrooms ( 2 servings measurement )
 125g Oyster or Shitake Mushrooms
 1/2 tsp liquid smoke
 1/2 tsp smoked paprika
 1/2 tbsp Olive oil
 1/2 tsp pepper
 1 tsp tamari

1

In a medium sized saucepan, add the lentils, carrots and water. Bring to a boil over high heat and reduce to a simmer, cover and cook for 20 minutes or until the carrots are fork tender and the lentils are cooked.

2

Marinade the mushrooms with the ingredients in a bowl, shaking around every once in a while. Stick the oven on to warm up at 200degrees C

3

Meanwhile, in a deep skillet or Dutch oven, heat the oil over medium heat. Saute the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and saute for another minute or so.

4

Meanwhile cook the quinoa in a separate pan on a medium heat, until the tails pop out.

5

To a blender or food processor, add the can of tomatoes, the sauteed vegetables and garlic, oregano, basil, red pepper flakes and spinach. Once the lentils have cooked, remove the carrots and add them to the blender or food processor. Puree until smooth.

6

In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Scrape any brown bits off the bottom of the pan. Add the pureed tomato mixture and bring to a simmer. Cook over low heat whilst the pasta and mushrooms cook.

7

Cook your pasta as directed on the package. If needed, add some pasta water to thin out the sauce a bit.

8

Lay the mushrooms out on a non stick baking tray, and place in oven for 10 minutes, then flip them. Keep an eye on them, so they don't over cook, they should be chewy with some crispy bits.

9

Finish up with some pretendazan or vegan grated cheese.

Ingredients

RAGU ( 8 servings )
 1 cup brown or green lentils, sorted and rinsed
 3 medium carrots, peeled and each cut into 4 large chunks
 2 cups water
 2 tbsp extra virgin olive oil
 1 onion, roughly chopped
 1 red bell pepper, roughly chopped
 3 cloves garlic, roughly chopped
 500g Passatta
 1 1/2 tsp dried oregano
 1 tbsp dried basil
 1/4 tsp red chilli flakes (more to taste)
 3 cups loosely packed spinach leaves
 1/2 cup quinoa, rinsed
 2 tbsp balsamic vinegar
 2 tbsp tomato puree
 salt and pepper to taste
 pasta (enough for servings)
Bacon Mushrooms ( 2 servings measurement )
 125g Oyster or Shitake Mushrooms
 1/2 tsp liquid smoke
 1/2 tsp smoked paprika
 1/2 tbsp Olive oil
 1/2 tsp pepper
 1 tsp tamari

Directions

1

In a medium sized saucepan, add the lentils, carrots and water. Bring to a boil over high heat and reduce to a simmer, cover and cook for 20 minutes or until the carrots are fork tender and the lentils are cooked.

2

Marinade the mushrooms with the ingredients in a bowl, shaking around every once in a while. Stick the oven on to warm up at 200degrees C

3

Meanwhile, in a deep skillet or Dutch oven, heat the oil over medium heat. Saute the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and saute for another minute or so.

4

Meanwhile cook the quinoa in a separate pan on a medium heat, until the tails pop out.

5

To a blender or food processor, add the can of tomatoes, the sauteed vegetables and garlic, oregano, basil, red pepper flakes and spinach. Once the lentils have cooked, remove the carrots and add them to the blender or food processor. Puree until smooth.

6

In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Scrape any brown bits off the bottom of the pan. Add the pureed tomato mixture and bring to a simmer. Cook over low heat whilst the pasta and mushrooms cook.

7

Cook your pasta as directed on the package. If needed, add some pasta water to thin out the sauce a bit.

8

Lay the mushrooms out on a non stick baking tray, and place in oven for 10 minutes, then flip them. Keep an eye on them, so they don't over cook, they should be chewy with some crispy bits.

9

Finish up with some pretendazan or vegan grated cheese.

Lentil & Quinoa Ragu w/ Bacon Mushrooms

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