Mushroom Lentil Ragu

1. 1
   prep · ~10 min

   Prep the vegetables and mushrooms.

   1.Finely dice the onion, carrot, and celery into small, even pieces.

   2.Mince the garlic cloves.

   3.Finely chop the mushrooms by hand or pulse in a food processor until they resemble coarse crumbles.
2. 2
   saute · ~10 min

   Sauté the aromatic base.

   1.Heat olive oil in a large pot over medium heat.

   2.Add onion, carrot, and celery. Cook, stirring often, until softened (6-8 min).

   3.Add garlic and cook until fragrant (1 min).

   TIPKeep the vegetables moving so the garlic doesn't burn.
3. 3
   saute · ~10 min

   Brown the mushrooms.

   1.Add the chopped mushrooms to the pot.

   2.Cook, stirring occasionally, until they release their liquid and it cooks off (8-10 min).

   3.Continue cooking until the mushrooms start to brown and develop color.

   TIPDon't rush this step — browning the mushrooms builds deep, savory flavor.
4. 4
   saute · ~5 min

   Bloom the tomato paste and deglaze.

   1.Add tomato paste and stir into the mushroom mixture. Cook for 2 minutes.

   2.Pour in the red wine and scrape up any browned bits from the bottom of the pot.

   3.Let the wine bubble and reduce by half (2-3 min).
5. 5
   simmer · ~35 min

   Simmer the ragu.

   1.Add lentils, crushed tomatoes, water, bay leaves, oregano, thyme, salt, and black pepper.

   2.Stir everything together and bring to a boil.

   3.Reduce heat to low, cover, and simmer gently for 30-35 minutes, stirring occasionally.

   TIPAdd a splash more water if the ragu looks dry during simmering.
6. 6
   simmer · ~2 min

   Finish the ragu.

   1.Remove the bay leaves and discard them.

   2.Stir in the balsamic vinegar.

   3.Taste and adjust salt and pepper if needed.

   TIPThe balsamic vinegar brightens the sauce — don't skip it.
7. 7
   serve

   Serve over pasta or polenta.

   1.Ladle the ragu over cooked pasta, creamy polenta, or gnocchi.

   2.Garnish with fresh chopped parsley.

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