Mushroom and Lentil Ragù

Ingredients

• 1 cup dried black lentils
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
• 1 yellow onion, chopped (about 1 1/2 cups)
• 2 carrots, peeled and diced (about 1 cup)
• 4 teaspoons kosher salt, divided
• 4 large garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 cup (8 ounces) dry red wine
• 2 cups vegetable broth
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh oregano, plus more for garnish
• 1/2 cup heavy cream
• 2 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
• Cooked polenta, for serving

Steps

1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.