Preconception · Dinner
Lentil & Mushroom Ragu with Tagliatelle
A deep, slow-simmered lentil and mushroom ragu that eats like the meat version - freezer-friendly and quietly iron-loaded.
Per serving (approx.): 560 kcal · 24 g protein · 80 g carbs · 16 g fat · 14 g fiber
Ingredients
for 2 people
- 2 tbspolive oil
- 1onion, finely chopped
- 2carrots, finely diced
- 300 gchestnut mushrooms, finely chopped
- 3garlic cloves, chopped
- 2 tbsptomato puree
- 200 gdried green lentils, rinsed
- 400 gcanned chopped tomatoes
- 700 mlvegetable stock
- 1 tspdried oregano
- 180 gtagliatelle
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Base. Soften onion and carrot in the oil for 8 minutes. Add mushrooms and cook until their water is gone and they brown.
- Simmer. Stir in garlic, puree and oregano for 1 minute, then lentils, tomatoes and stock. Simmer 30 minutes until thick and the lentils are soft.
- Pasta. Cook the tagliatelle, toss with the ragu and a splash of pasta water, and season boldly.
Worth knowingLentils plus mushrooms build the savory depth people miss in meatless ragu - and the iron count beats the beef version's price.
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