Mushroom and Lentil Bolognese
Mushroom and Lentil Bolognese



  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 celery stalk, chopped
  • Olive oil
  • 2 bay leaves
  • ½ bunch of thyme, leaves picked and chopped
  • 4 portobello mushrooms, chopped
  • 100g dried puy lentils
  • 2 tbsp tomato purée
  • 400ml veg stock
  • 400g tin of chopped tomatoes
  • 350g pappardelle pasta
  • ½ bunch of basil
  • Grated parmesan
  • Chuck the chopped onion, garlic, celery and carrot in a food processor and pulse to a very fine dice. Add the chopped veg to a pan with a glug of oil and the bay leaves and thyme, and cook for 10 mins to soften. Add the mushrooms to the food processor and blitz to finely chop, and add those to the pan, too. Cook for 3 mins.
  • Stir in the lentils, stock, tomato purée and chopped tomatoes. Season well, reduce the heat and cook - covered - for about 30 mins or until the lentils are tender. Once almost done, cook the pasta in boiling salted water until al dente, then drain and toss into the ragu. Sprinkle with basil leaves and parmesan, and serve.
1 hr
4 serving

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