Fancy something a little different with your favourite carb?
“Dried porcini mushrooms give this ragout a deep, satisfying taste and are a perfect match with the earthy cavolo nero,” says food writer and vegan Rita Serano. “It’s best to use black beluga or French Puy lentils, as they will keep their shape when cooked.
“Serve on top of a roasted sweet potato, or with your choice of pasta or cooked grain.”
Lentil and porcini ragout
- 4 medium sweet potatoes
- 20g dried porcini mushrooms
- 250g beluga or Puy lentils
- 3 garlic cloves, finely chopped
- 1 1/2tbsp herbes de Provence
- 400g tin chopped tomatoes
- 500g cavalo nero (or Savoy cabbage) torn or cut into smaller pieces
- Salt and pepper
1. Preheat the oven to 200 C/gas mark 6. Place the sweet potatoes on a baking tray and cook for 45 minutes until tender.
2. Place the dried mushrooms in a heat-resistant bowl and pour over 250ml boiling water, leaving to rehydrate for 15-20 minutes. Drain and reserve the soaking liquid, then roughly chop the mushrooms.
3. Wash the lentils in a fine mesh sieve then place them in a pan with one litre of water. Bring to the boil with the lid on, then reduce the heat and leave to simmer for 20-25 minutes. Drain any remaining cooking liquid and set aside.
4. In a pan over a medium heat, cook the mushrooms with their soaking liquid and the garlic. After a minute, add the herbes de Provence and the tomatoes and cook for another two to three minutes. Add the lentils and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. If it looks too dry, add some more water. When the lentils are cooked, add the cavolo nero or Savoy cabbage. Cook for a further eight to 10 minutes, until soft and done.
5. Remove the sweet potatoes from the oven, make a deep slit in the top of each one and open them up a bit. Fill with the ragout and serve immediately.