Mushroom and Lentil Ragu | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Start by soaking your porcini mushrooms. Place in a jug and cover with 500ml boiling water and set aside.
• Drain the porcini through a sieve lined with kitchen towel, reserving the liquid for later. Finely chop the mushrooms and add the pan. Stirring to combine.
• Add the garlic and cook for a minute, followed by the tamari, Worcester sauce, tomato puree, stir to combine.
• Once it is has reduced and thickened, check for seasoning, go easy on the salt as you have added a stock pot.
• I often turn the heat off and cover with a lid. Allowing all the flavours to mingle. Then reheat on the hob when I am ready to serve.
• When you are ready to serve have a fish around to remove the thyme sprigs and bay leaves. And add the leaves from the remaining sprigs and give it a good stir.
• Serve with pasta of your choice, fresh basil leaves, vegan parm and a green salad.