Shiitake-lentil ragu

Bouillon cubes were the worst single thing in my pantry. This ragu doesn't need one. Dried shiitake go into hot water, and the water they soak in becomes the stock: deep, savoury, and nobody salted it first. The lentils do the meaty part.

Method

1. Soak the dried shiitake in 800 g hot water for 30 minutes, until soft.
2. Lift the mushrooms out, let them drain and pat dry. Strain the soaking water through a fine sieve lined with a paper coffee filter to catch grit. Keep the strained water.
3. Chop the mushrooms and dry-sear them in a hot pan with no oil for 5–7 minutes, until their liquid evaporates and they start to brown.
4. Lower the heat. Add the weighed oil and onion; soften for 5 minutes. Add the garlic and stir for 1 minute.
5. Add the lentils and strained soaking water. Bring to a boil, then simmer partly covered for 25–35 minutes, until the lentils are tender. Add a little water if needed. Stir in the tomatoes and simmer uncovered for another 15 minutes to thicken.
6. Pepper, taste, done. Salt goes on at the table.

Notes

• Serve over pasta or a cooked grain. Nutrition is estimated for a quarter of the ragu alone; weigh and log the base separately.
• Divide into shallow containers, cool and refrigerate within 120 minutes of cooking. Keep at 4 °C or colder and eat within 3 days.
• Freeze portions promptly at −18 °C; best within 3 months for quality. Food kept frozen stays safe beyond that. Thaw in the fridge, never on the counter.
• Reheat leftovers to 74 °C throughout, adding a little water if needed.
• The weights and cooking times here are for dry lentils.