Lentil Ragu Traybake
Get more lentils in your life by making a tasty ragu traybake
Equipment
Ingredients
What you need to buy
- 3 carrots peeled and chopped into large chunks
- 2 onion chopped into large chunks
- 300 g oyster mushroom roughly chopped
- 30 g porcini dried roughly chopped
- 4 garlic cloves, minced crushed
- 4 plum tomatoes chopped into large chunks
- 120 ml olive oil
- 3 tbsp white miso paste
- 2 tbsp harissa paste
- 4 tbsp tomato puree
- 6 tbsp tamari
- 2 tbsp cumin seeds Crushed
- 180g g lentils dried brown or green
- 100 g pearl barley
- 1065 ml vegetable broth
- 160 ml Coconut milk canned
- 160 ml water
- ⅓ tsp salt
- ½ tsp Black pepper
Instructions
What you need to do
- Preheat the oven to 390°F (200°C)
- Place the carrots, onion, oyster mushrooms, porcini mushrooms, garlic and tomatoes into a food processor and blitz until very finely chopped.
- You may need to do this in batches, depending on the size of the food processor bowl.
- Put the chopped vegetables into a large, high sided, oven proof dish, along with the olive oil, miso paste, harissa paste, tomato puree, tamari and cumin seeds.
- Mix well and cook for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
- Reduce the heat in the oven to 375°F (190°C).
- Add all the remaining ingredients to the dish and stir well.
- over the dish with tin foil and cook for a further 40 minutes.
- Remove the foil and place the dish back into the oven to cook for 5 minutes.
- Remove the dish from the oven and set aside on a wire rack to rest for 15 minutes to allow the sauce to be absorbed into the vegetables a little before serving.
- Serve with tagliatelle or your favorite pasta (not included in nutritional breakdown).
Notes
Nutrition
Serving: 1gCalories: 259kcalCarbohydrates: 41gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1788mgPotassium: 803mgFiber: 13gSugar: 6gVitamin A: 4491IUVitamin C: 10mgCalcium: 66mgIron: 5mg
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