This umami ragu is flat out one of the best things I have ever eaten; that’s not something to be taken lightly.
Ingredients
- 2 carrots
- 2 onions
- 200g oyster mushrooms
- 40g dried shiitake mushrooms (or porcini)
- 4-6 garlic cloves
- 3 tomatoes
- 80ml oil
- 45g miso
- 30g harissa
- 3 tbsp tomato paste
- 4 tbsp soy sauce
- 2 tsp cumin seeds
- 120g lentils
- 65g pearl barley
- Red wine stock pot
- 30-35g creamed coconut block
- 1-2 stock cubes
- 850ml water
Method
- Finely chop all veg (best to use a food processor).
- Put veg into a baking dish with your oil, miso, harissa, soy sauce, tomato paste and cumin seeds and mix well.
- Bake at 190 degrees (fan) for 40 minutes.
- Stir halfway.
- When done, add in your lentils, pearl barley, red wine, creamed coconut, stock cubes and water and mix well.
- Bake at 180 degrees for 40 minutes covered with foil.
- Remove foil and bake for another 5 minutes.
Additional notes
- If you only have red wine, but not red wine stock pots, use it and use less water.
- I use Blue Dragon’s creamed coconut, if you only have coconut cream, use less water.