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Tuesday, September 26, 2023

Lentil & Mushroom Ragu: A Plant-Based mostly Pasta Sauce With Protein

I attempted to maintain the flavour profile just like an Italian beef or veal ragu through the use of a base soffritto of celery, onion, and carrot plus a grating of nutmeg and a few bay leaves for that all-is-well-with-the-world homely lasagne style. The opposite essential ingredient was some hidden blitzed mushrooms, a vegetable Leo usually hates however that add meatiness right here with out truly tasting mushroomy. There’s sweetness from Marsala (or use the dregs of a bottle of port or dessert wine if that’s what you’ve gotten), and I made a decision to make use of crimson lentils as an alternative of Le Puy or inexperienced as a result of they cook dinner down faster and have a mushy nursery-food attraction.

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