LENTIL & MUSHROOM BOLOGNESE

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:

  1. Start by blitzing the garlic, onion, carrots and celery together in a food processor so it is finely chopped.
  2. Add the mixture to a hot pan with some olive oil. Cook it over a medium heat for 5 minutes, stirring until soft.
  3. 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.
  4. Add in the lentils, chopped tomatoes, soy sauce, honey, tomato puree, vegetable stock and season very well with some salt and pepper.
  5. Allow this to bubble away for 45 - 60 minutes over a low to medium heat.
  6. When ready to serve cook some tagliatelle in hot salted water as per the cooking instructions.
  7. Drain the pasta and serve with a big spoonful of the lentil Bolognese, a grating of parmesan cheese and basil leaves.