Try this Hearty Lentil & Mushroom Ragu with Pasta recipe, or contribute your own.
Suggest a better descriptionIn a large dutch oven/pot, heat oil or water 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.
Add tomatoes, lentils, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until lentils are tender.
Combine starch with 3 tablespoons water, mix well, add to the ragu, stir and cook another 10-15 minutes. Add more water, broth or wine as needed. (Omit the addition of starch if using jarred pasta sauce, keep cooking lentils as needed until tender.)
Cook pasta according to package.
Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 72 | ||
Calories from Fat: 9 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.1mg | 7 % | |
Potassium 524.6mg | 14 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.6g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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