Hearty Lentil & Mushroom Ragu

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic powder

  Spices

  1 tsp or 3g

• Carrots

  Raw

  2 large or 144g

• Mushrooms

  White, raw

  ½ lb or 227g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Lentils

  Raw

  1 ½ cup or 288g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Cornstarch

  1 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Rinse and sort the lentils; set aside. Finely dice the onion and carrots, and chop the mushrooms.
2. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Stir in the garlic powder, carrots, mushrooms, red pepper flakes, and oregano; cook until the mushrooms begin to soften, 3–4 minutes.
3. Add the lentils, canned tomatoes with their juices, vegetable broth, and red wine. Bring to a boil, then cover, reduce heat to low, and simmer until the lentils are tender, about 30 minutes.
4. Whisk the cornstarch with 3 tablespoons water to make a slurry. Stir it into the pot and simmer uncovered, stirring occasionally, until thickened to a hearty ragu, 10–15 minutes. Add water as needed for desired consistency.
5. Season to taste with a dash of salt. Serve hot, topped with chopped parsley.