Lentil and Walnut Ragu

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Lentil and Walnut Ragu
https//www.wholesomebellies.com.au/
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Lentil and Walnut Ragu

• INGREDIENTS
• 1 cup chopped mushrooms
• 1 cup walnuts
• 1 white onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup white wine
• 1 cup cooked french/puy lentils
• 3 1/2 cups tomato passata
• 1 teaspoon Italian herbs

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Method

• Place walnuts in high speed blender and blitz
  until it resembles a chunky crumb. Then add the
  mushrooms and blitz about six seconds on high
  speed.  You dont want to over blend as its
  important to get some texture and crunch. Set
  aside.
• Chop the onion and garlic finely.
• Saute onion and garlic in pan with olive oil
  until translucent. 
• Add the mushroom and walnut mince to the garlic
  and onions and cook about 2 4 minutes, or until
  mushrooms start to soften.
• Add wine and salt and cook another four minutes.
• Add the cooked lentils and mix through.

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Tips

• Pour in passata.
• Cook sauce on medium heat for approximately 30
  minutes.  Check on the sauce as it cooks and stir
  so that it doesnt stick to bottom of the
  saucepan.
• Toss through you favourite pasta.  I made home
  made traditional Umbrian pasta (that you see in
  this photo) but any pasta works, especially
  spaghetti or fettuccine and even gluten free
  options, which are plenty.

I like to use the passata in the glass jars for
this sauce as its a deep rich tomato. Dont
waste the sauce left in the bottle. Add a bit of
water, shake the bottle and then add to the sauce.
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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/