4.5
(85)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!
Step 2
Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.
Step 3
Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper.
Step 4
Serve with your choice of carb (gnocchi, pasta, bread, potatoes, etc.). Optional: if you're batch cooking the ragu for the week, portion it out into Tupperware containers.
Your folders
simple-veganista.com
4.8
(6)
45 minutes
Your folders
biancazapatka.com
5.0
(21)
45 minutes
Your folders
bbcgoodfood.com
1 hours, 15 minutes
Your folders
foodnetwork.com
4.8
(50)
45 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
eatingwell.com
Your folders
bbcgoodfood.com
40 minutes
Your folders
gfreefoodie.com
4.9
(8)
1 minutes
Your folders
today.com
4.9
(23)
30 minutes
Your folders
foodnetwork.com
4.0
(3)
30 minutes
Your folders
foragerchef.com
28 minutes
Your folders
itdoesnttastelikechicken.com
4.9
(83)
15 minutes
Your folders
taste.com.au
4.0
(1)
15 minutes
Your folders
makingthymeforhealth.com
5.0
(38)
Your folders
foodnetwork.com
50 minutes
Your folders
feastingathome.com
4.9
(14)
45 minutes
Your folders
familystylefood.com
4.6
(67)
15 minutes
Your folders
tastemade.com
1 hours
Your folders
kitchensanctuary.com
5.0
(4)
30 minutes