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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 2 Tablespoons Olive Oil
- 2 Onions, Finely Chopped
- 4 cloves Garlic, Minced
- 1 Green Pepper, Finely Chopped
- 250 grams Button Mushrooms, Finely Chopped
- 400 grams Tin Chopped Tomato
- 6 Tablespoons Tomato Puree
- 1/4 cups Fresh Basil, Roughly Chopped
- 1-1/2 cup Black Lentils
- 3-1/2 cups Water
- Salt And Pepper, to taste
Method
- Heat olive oil in a large saucepan and fry onions and garlic until translucent and fragrant. Add green pepper and mushrooms and fry for about 3 minutes, stirring often.
- Pour in chopped tomato, tomato puree, and fresh basil; stir in. Then stir in lentils and water. Bring to a boil then turn heat down to medium low so the ragout simmers for about 30 minutes, until lentils are tender and sauce is quite thick.
- Season with salt and pepper to taste and serve with polenta, bread or even on its own!
