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🍽️ Creamy Lentils with Porcini Mushroom and Tomato Ragout

618 kcal · 30 min · 4 servings

Ingredients

• 400 g jarred tomatoes (5 jarred tomatoes)
• 3 garlic cloves
• 2 onions
• 600 g fresh porcini mushrooms
• 3 sprigs parsley
• 1 sprig rosemary
• 250 g red lentils
• 3 tbsp soy cream
• 1 tsp paprika powder (hot)
• 1 tsp turmeric
• salt
• pepper
• 2 tbsp olive oil
• 225 ml classic vegetable broth

Instructions

1. 1. Cut out the hard stem areas of the tomatoes in a wedge shape.
2. 2. Pour boiling water over the tomatoes.
3. 3. Shock the tomatoes immediately with cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Quarter the tomatoes and remove the core.
6. 6. Peel the garlic and slice it into thin pieces.
7. 7. Peel the onions and dice them into small cubes.
8. 8. Clean the porcini mushrooms and quarter them.
9. 9. Cut large mushrooms into pieces about 2 cm in size.
10. 10. Wash the parsley and rosemary.
11. 11. Shake the herbs dry.
12. 12. Pluck off the parsley leaves and rosemary needles.
13. 13. Finely chop the herbs.
14. 14. Cook the lentils in boiling water for about 12 minutes until soft.
15. 15. Drain the lentils over a bowl.
16. 16. Let the lentils drain well.
17. 17. Collect the drained liquid.
18. 18. Puree the lentils with the soy cream, paprika powder, and turmeric.
19. 19. Add some lentil water if the puree is too thick.
20. 20. Season the puree with salt and pepper.
21. 21. Keep the puree warm.
22. 22. Heat a very large pan over high heat.
23. 23. Fry the porcini mushrooms for 2 minutes without fat in the pan.
24. 24. Shake the pan frequently to toss the mushrooms.
25. 25. Add the garlic slices, onion cubes, and oil to the pan.
26. 26. Fry the vegetables while shaking the pan for 1 more minute.
27. 27. Season the vegetables with salt and pepper.
28. 28. Pour the vegetable broth into the pan.
29. 29. Let the broth reduce for 1 minute over high heat.
30. 30. Add the tomatoes and chopped herbs to the pan.
31. 31. Bring the vegetable ragout to a boil once.
32. 32. Finally season the ragout with salt and pepper.
33. 33. Spread the warm lentil puree onto two pre-warmed plates.
34. 34. Arrange the porcini ragout around the puree.

Nutrition per serving

• kcal: 618
• Protein: 43 g · Fett/Fat: 16 g · Carbs: 72 g