RAGU' di LENTICCHIE

Prepare the vegetables: chop the celery, carrots, and onions.

Soak the dried mushrooms in water for at least 30 minutes, then drain and chop them.

In a pot, heat some oil and sauté the chopped vegetables until soft.

Add the soaked mushrooms and lentils to the pot, stirring to combine.

Pour in the glass of red or white wine and let it simmer until the alcohol evaporates.

Add the passata di pomodoro and water, then season with salt and pepper.

Bring to a boil, then reduce the heat and let it simmer until the lentils are cooked through.

Spice Level:

Dietary