Puy Lentil & Walnut Ragù

A rich, hearty ragù packed with Puy Lentils, porcini mushrooms and toasted walnuts. Simmered with red wine and tomatoes, this comforting plant-based sauce is perfect tossed through your favourite pasta for an easy midweek dinner.

 

Written by Millie Lagares
30 minutes Serves 2 Beginner
Puy Lentil & Walnut Ragù
Ingredients
  • 1 pouch Merchant Gourmet Puy Lentils
  • 2 shallots, finely diced
  • 1 large carrot, finely diced
  • 1 celery stick, finely diced
  • 3 garlic cloves, crushed
  • Handful Merchant Gourmet Porcini Mushrooms, soaked and chopped
  • 150ml red wine
  • 400g passata
  • 1 tsp sugar
  • 1 tsp soy sauce
  • Handful walnuts
  • 200ml vegetable stock, plus extra water if needed
  • Pasta, to serve
  • Chilli flakes, to serve
  • Salt and black pepper

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Puy Lentils
Puy Lentils
250G
  1. Heat a drizzle of olive oil in a large frying pan or saucepan over a medium heat.
  2. Add the shallots, carrot and celery and cook for around 5 minutes until softened.
  3. Stir in the garlic and cook for a further minute until fragrant.
  4. Add the porcini mushrooms along with their soaking liquid and the red wine. Simmer for a few minutes until reduced slightly.
  5. Stir in the passata, sugar and soy sauce and cook gently for around 10 minutes.
  6. Meanwhile, toast the walnuts in a dry frying pan for a few minutes until lightly golden. Roughly chop.
  7. Add the walnuts and Merchant Gourmet Puy Lentils to the sauce.
  8. Pour in the vegetable stock and simmer for a further 10 minutes until thickened and rich. Add a splash of water if needed.
  9. Cook the pasta according to the packet instructions.
  10. Toss the pasta through the ragù, adding a splash of pasta water to loosen the sauce if needed.
  11. Serve immediately with a drizzle of extra virgin olive oil and a pinch of chilli flakes.

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