Mushroom & Lentil Ragu
This week’s dinner is a comforting one-pot meal, which is exactly what I want after a long day
INGREDIENTS:
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 carrot, finely diced
200g mushrooms, diced
1 x 400g can brown lentils, drained + rinsed
1 x 400g can chopped tomatoes
2 tbsp tomato paste (sundried is best)
2 tsp dried oregano or Italian herbs
1 tsp smoked paprika
½ cup vegetable stock
Salt + black pepper, to taste
ADD some extra protein of choice, such as grilled fish, tempeh, poached egg etc
METHOD:
1. Heat olive oil in a large pot. Add onion, garlic and carrot. Cook for 3-5 mins until softened.
2. Add mushrooms and cook for 2-3 mins until slightly browned.
3. Stir in the lentils, chopped tomatoes, tomato paste, herbs, paprika, and stock.
4. Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 min until lentils are tender. Allow it to cool and store in an air-tight container for up to 4 days.
5. To serve, heat through and enjoy alongside wholegrain pasta and extra greens. Also pairs well with extra proteins like a poached egg or a piece of grilled fish or chicken.
I bring these nutrition plans out every month so make sure you’re following @thenutritionreporter so you never miss an episode – that way you can slowly build a bank of go-to, nourishing meals you actually enjoy 💛
#mealprep #healthymeals
