Lentil and Chestnut Ragout

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 133 kcal


  • 25 g Dried mixed mushrooms
  • 500 ml Vegetable broth hot
  • 200 g Chestnuts pre-cooked and peeled
  • 1 Onion
  • 2 Garlic cloves
  • 1 Carrot
  • 1 piece Celeriac fresh
  • 1 piece Leek
  • 2 tbsp Rapeseed oil
  • 50 g Tomato paste
  • 100 ml Pinot Noir
  • 2 Bay leaves
  • 125 g Lentils
  • 1 handful Sage leaves
  • 1 tsp Agave syrup
  • 1 shot Vinegar
  • 2 tbsp Balsamic vinegar old
  • 1 pinch Seasoned salt
  • 1 pinch Garlic pepper
  • 1 pinch Freshly grated nutmeg
  • Telly cherry pepper
  • 300 g Pasta
  • 300 g Clam noodles
  • Freshly grated Parmesan


  • Soften the mushrooms in hot vegetable stock. Meanwhile, peel the onion, garlic, carrot and celery. Dice the onion, carrot, celery and leek. Press the garlic! Roughly chop the chestnuts! Rinse the lentils with cold water.
  • Heat the oil in a saucepan and fry the onion, garlic, celery and leek in it, then add the tomato paste and roast. Deglaze with red wine and simmer briefly. Then add the mushrooms with the soaking water, bay leaves and lentils and cook everything for 20 minutes with the lid on!
  • Meanwhile, cook pasta according to the instructions on the packet!
  • Season the ragout with both types of vinegar, seasoned salt, garlic pepper, nutmeg, agave syrup and pepper and season to taste! Wash the sage leaves and finely cut into strips and add them as well.
  • Drain and drain the pasta. Add to the pasta and mix everything in well! Spread on plates and serve with freshly grated Parmesan!


Serving: 100gCalories: 133kcalCarbohydrates: 17.1gProtein: 3.8gFat: 4.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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