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.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.