Mushroom and Green Lentil Ragout

Ingredients

• 500 g mushrooms, quartered
• 250 g cooked green lentils
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 400 g canned tomatoes
• 250 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp chopped rosemary

Step-by-Step Instructions

1. 1

   Heat half the oil in a wide pot and brown mushrooms in two batches. Transfer to a plate.

2. 2

   Add remaining oil, onion, and carrots and cook for 8 minutes until softened.

3. 3

   Stir in garlic and rosemary for 30 seconds, then add tomatoes and stock. Simmer for 15 minutes.

4. 4

   Add lentils and browned mushrooms and cook uncovered for 8 minutes until thick.

5. 5

   Taste, adjust seasoning, and rest for 5 minutes before serving.