Mushroom & Lentil Bolognese
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Mushroom & Lentil Bolognese
Recipe By Courtney Roulston
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, diced
2 cloves garlic, crushed
300 g Coles mushrooms, sliced
1 tbsp dried thyme leaves
2 bay leaves
2 carrots, grated
1 tbsp tomato paste
400 g tin Coles crushed tomatoes
1 cup (250 ml) Coles real chicken or vegetable stock
400 g tin lentils, drained
400 g Coles spaghetti
parmesan cheese, grated from a block to serve
⅓ cup fresh basil leaves, to garnish
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until softened.
Add in the mushrooms, thyme, bay leaves, carrots, tomato paste and cook for 2 - 3 minutes to cook out the tomato paste. Pour in the tinned tomatoes, stock and lentils along with a pinch of salt and pepper. Simmer for 10 minutes, or until the lentils are starting to split and the sauce has reduced and become rich.
Cook the pasta as per the instructions on the packet in salted boiling water and drain, reserving a little of the pasta water. Toss the pasta through the bolognese sauce, adding a little of the reserved pasta water to loosen. Serve with Parmesan grated over the top and scatter with fresh basil leaves.
