If you crave a kick of heat, add a pinch of cayenne pepper when frying the mushrooms.
Serves: 4-6
INGREDIENTS
2 tablespoons extra virgin olive oil
1 onion, finely diced
1 tablespoon finely chopped rosemary
2 bay leaves
2 cloves garlic, thinly sliced
5 large brown mushrooms, thinly sliced
125 grams dried puy lentils
2 cups vegetable stock
1 tablespoon each red wine vinegar and tamari
2 tablespoons tomato paste
350 grams dried pappardelle pasta
To serve
grated parmesan
toasted breadcrumbs
METHOD
Heat the oil in a large saucepan over a medium heat. Add the onion and herbs and cook for a few minutes, stirring occasionally, until the onions start to soften and develop a bit of colour. Add the garlic and mushrooms and cook for a further 2 minutes.
Add the lentils, stock, vinegar, tamari and tomato paste and stir to combine, then cover and simmer until the lentils are soft. Remove from the heat and discard the bay leaves.
Meanwhile, cook the pasta according to the packet instructions until al dente.
To serve: Serve the lentil and mushroom bolognese on the pasta with a sprinkle of parmesan and breadcrumbs.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!