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Mushroom and lentil bolognaise
Mushroom and lentil bolognaise
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Prep Time:
Cook Time:
60 minutes
Total Time:
60 minutes
Try this savory vegetarian lentil bolognese for a tasty meal.
Ingredients:
  • 1 brown onion, peeled, 
coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 2 garlic cloves, halved
  • 45.50 gm extra virgin olive oil
  • 2 fresh bay leaves or dried bay leaves
  • 4 large (about 385g) field mushrooms, coarsely chopped
  • 200g (1 cup) French green lentils
  • 410g can chopped tomatoes
  • 375ml (1 1/2 cups) vegetable liquid stock
  • 400g btl tomato pasta sauce
  • 375g pkt dried wholemeal spaghetti
  • Finely grated pecorino, (or vegetarian hard cheese) to serve
  • Chopped fresh continental parsley leaves, to serve
Instructions:
  • Finely chop onion, carrot, celery, and garlic in a food processor until finely diced (not pureed). Heat 1 1⁄2 tablespoons of oil in a saucepan over medium heat. Add the chopped onion mixture and bay leaves, season with salt and pepper. Cook, stirring occasionally, for about 6 minutes or until softened. Transfer to a bowl.
  • Finely chop mushrooms in a food processor until they are just minced, not pureed. Heat the rest of the oil in a pan over high heat and sauté the mushrooms, stirring frequently, for about 3 minutes or until they are soft.
  • Combine onion mixture and lentils with mushrooms, followed by adding tomato, stock, and pasta sauce. Simmer on low heat, covered, for 45 minutes or until lentils are tender, stirring occasionally. Season to taste.
  • Cook the pasta in a large pot of boiling salted water until it reaches al dente, then drain.
  • Serve spaghetti generously topped with flavorful bolognaise sauce, then garnish with a sprinkle of sharp pecorino cheese and fresh parsley.

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