LENTIL & MUSHROOM BOLOGNESE
Cook & Prep time: 50 minutes
Calories: 300-400
SERVES 4
INGREDIENTS:
- 2 garlic cloves
- 1 onion, diced
- 1 carrot, diced
- 1 celery stick, diced
- ½ handful of thyme
- 150g button mushrooms, diced
- 100g dried Puy lentils
- 2 tbsp soy sauce
- 1 tbsp honey
- 500ml vegetable stock
- 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 400g dried spaghetti
- Basil leaves
- Parmesan, grated
- Salt
- Pepper
METHOD:
- Start by blitzing the garlic, onion, carrots and celery together in a food processor so it is finely chopped.
- Add the mixture to a hot pan with some olive oil. Cook it over a medium heat for 5 minutes, stirring until soft.
- Next, add the mushrooms to a food processor and blitz until finely chopped and add this to the pot with the garlic, onion, carrot and celery. Follow with the thyme leaves and cook the mixture for 3 - 5 minutes.
- Add in the lentils, chopped tomatoes, soy sauce, honey, tomato puree, vegetable stock and season very well with some salt and pepper.
- Allow this to bubble away for 45 - 60 minutes over a low to medium heat.
- When ready to serve cook some tagliatelle in hot salted water as per the cooking instructions.
- Drain the pasta and serve with a big spoonful of the lentil Bolognese, a grating of parmesan cheese and basil leaves.