Cook along with cookbook author Claire Tansey as she makes a flavourful Mushroom and Lentil Ragu using canned lentils. There’s no meat, butter, milk or cheese here, but with a rich sauce flavoured by wine and by fresh and dried mushrooms, this dish has a similar vibe. Serve it over pasta or creamy polenta.
Mushroom and Lentil Ragu
This vegan recipe for Mushroom and Lentil Ragu probably seems a long way from beefy bolognese sauce, but that’s what inspired it.
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