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

  1. Finely chop all veg (best to use a food processor).
  2. Put veg into a baking dish with your oil, miso, harissa, soy sauce, tomato paste and cumin seeds and mix well.
  3. Bake at 190 degrees (fan) for 40 minutes.
  4. Stir halfway.
  5. When done, add in your lentils, pearl barley, red wine, creamed coconut, stock cubes and water and mix well.
  6. Bake at 180 degrees for 40 minutes covered with foil.
  7. 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.