Porcini and Lentil Bolognese
Porcini and Lentil Bolognese



  • 40g porcini mushrooms
  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 sliced leek
  • 400g tin of chopped tomatoes with herbs
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • 250g chestnut mushrooms, roughly chopped
  • 250g cooked green lentils, drained
  • Chopped parsley
  • Spaghetti, cooked to serve
  • Soak the dried porcini mushrooms in half a cup of boiling water until soft, then drain and chop the mushrooms, reserving the soaking liquid. Heat the oil in a frying pan and cook the onions and leek for 8 mins.
  • Add the tomatoes, garlic, soy sauce, thyme, lentils, chestnut and porcini mushrooms (with the soaking liquid) and cook for 20 mins to thicken. Stir through some seasoning and the chopped parsley, then serve on a bed of wholemeal spaghetti or polenta with plenty of parmesan.
50 mins
4 serving

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