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Bulgur Lentil Ragu with Parsnip-Rutabaga Mash

Bulgur Lentil Ragu with Parsnip-Rutabaga Mash | Naturally Ella

I will start out saying I’m a bit hesitant to call this ragu given there’s no meat and it’s not served on pasta. And yet, here I am, calling it lentil ragu primarily because it’s the closest thing to describe this bulky sauce. Traditional ragu is made using stewed meats but do a quick search and you will see that most people use lentils for a solid vegetarian substitute. I took this and went one step more by adding bulgur.

My favorite vegetarian chili uses bulgur. It’s a perfect way to bulk up a meal with a meat-like replacement. Is it the same as a traditional ragu? Not even close. And yet, it’s delicious in it’s own way. The red lentils breakdown to form a thick sauce base and the bulgur is really the star. Don’t plan on using other lentils- the split red lentils work best.

Read more and see the recipe.

The post Bulgur Lentil Ragu with Parsnip-Rutabaga Mash appeared first on Naturally Ella.

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About Maxwell Lawrence

Maxwell Lawrence
My name is Maxwell and I was born In Jamaica. I migrated to the USA in 2000 so presently I lived here in Buffalo NY. My family at present consists of my son Adrian and my spouse Deborah. Life was sort of magical as my Journey move forward since 2000. I have gain a lot of insight on different areas of my life, discovering so many rare talents.

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