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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.