This is a ragù made with posh porcini mushrooms and puy lentils
INGREDIENTS
25g dried porcini mushrooms, chopped
125g dried puy lentils, rinsed
375ml hot vegetable stock, suitable for vegans
Low-calorie cooking spray
1 large red onion, finely chopped
3 garlic cloves, crushed
1 carrot, diced
1 green pepper, deseeded and finely chopped
400g can chopped tomatoes
1 tbsp light soy sauce
2 tsp vegan yeast extract
Chopped fresh parsley
Method
Put the dried mushrooms in a small bowl, cover with 150ml boiling water and leave to soak for 20 min.
Meanwhile, put the lentils and stock in a large saucepan over a high heat and bring to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the lentils are just cooked. Remove from the heat and keep covered.
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat (choose a pan you can put a lid on, as you’ll need to cover it). Add the onion, garlic, carrot and green pepper, cover and cook for 5-8 minutes or until softened but not browned, stirring occasionally. Add the chopped tomatoes, soy sauce, yeast extract, soaked mushrooms and their soaking liquid and bring to the boil. Cover, reduce the heat to low and simmer for 15 minutes.
Stir the lentils into the vegetables. Check the seasoning.
This is delicious stirred through conchiglie or rigatoni pasta, . Scatter with parsley and serve with salad.Voila it is ready