Hearty Lentil & Mushroom Ragu

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic powder

  Spices

  1 tsp or 3g

• Carrots

  Raw

  2 large or 144g

• Mushrooms

  White, raw

  ½ lb or 227g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Lentils

  Raw

  1 ½ cup or 288g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Cornstarch

  1 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Dice onion, carrots, and mushrooms. Set aside.
2. In a large dutch oven/pot, heat oil over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes, and oregano, saute for 4 minutes, or until mushrooms begin to soften.
3. Add lentils, tomatoes, vegetable broth, and wine, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until lentils are tender.
4. Combine starch with 3 tablespoons water, mix well, add to the ragu, stir and cook another 10-15 minutes. Add more water as needed.
5. Serve with fresh parsley on top. Enjoy!

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