Mushroom & Lentil Bolognese
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
You simply won’t believe the richness of this bolognese, packed with tasty filling lentils and the rich umami flavour of mushrooms. With sweet cherry tomatoes and fresh basil, every mouthful of this updated classic is oozing with authentic Italian flavours.
Ingredients
½
brown onion
1
carrot
1 punnet
mushrooms
1 clove
garlic
1 tin
lentils
1 bunch
basil
½ block
Parmesan cheese
(Contains: Milk;)
1 tbs
tomato paste
½ punnet
cherry tomatoes
½ packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
Not included in your delivery
2 tsp
olive oil
1 tbs
red wine vinegar
½ cup
water
Utensils
Cooking Steps
Bring a large saucepan of water to the boil. To prepare the ingredients, finely chop the brown onion, and the basil leaves and stems. Finely dice the carrot (peeled) and mushrooms. Peel and crush the garlic. Drain and rinse the lentils, and grate the Parmesan cheese.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the mushroom and cook stirring for a further 2 minutes or until tender. Add the garlic and cook for 1 minute or until fragrant. Add the tomato paste, cherry tomato, red wine vinegar and water and stir to combine well. Bring to the boil and then reduce to a medium-low heat. Add the lentils and simmer for 10 minutes or until the sauce thickens a little. Use a wooden spoon to squash the tomatoes while the sauce is cooking. Stir through the basil and season to taste with salt and pepper.
Meanwhile, add the spaghetti to the large saucepan of boiling water with a pinch of salt. Cook for 6-8 minutes or until cooked ‘al dente’. Drain.
Divide the spaghetti between pasta bowls and top with the mushroom bolognese sauce. Garnish with Parmesan cheese.
