00:00Mushroom and lentil ragu,
00:01a rich meatless twist on an Italian classic.
00:04Hello, fall.
00:06Start by cooking black lentils until tender,
00:08then set them aside to soak up flavor later.
00:10In a Dutch oven, saute mushrooms, onions, and carrots
00:14until they're deeply browned.
00:15Stir in garlic and red pepper,
00:17then toast tomato paste until it darkens.
00:19Splash in red wine to loosen all those caramelized bits
00:22at the bottom, then simmer with broth, tomatoes,
00:25and lentils until it's rich and hearty.
00:27Swirling cream and parmigiano for a silky finish.
00:31Ladle it over warm polenta, top with fresh oregano,
00:34and finish with a drizzle of olive oil.
00:36And you've got comfort food that's hearty,
00:38rustic, and full of soul.
00:4210 out of 10.
00:43The olive oil sets it off.
00:44That parm brings out all that acidity of the wine,
00:47those carrots, those mushrooms.
00:48This is a delicious ball dish.
00:51Well done, chef.
Comments