Recipe: Mushroom and lentil bolognese
This rich and incredibly delicious meat-free take on bolognese will win you over.
Mushroom and lentil bologenese. Picture: Supplied
Ingredients
45ml olive oil
2 garlic cloves,
1 halved onion,
1 diced carrot,
1 diced celery stick,
1 diced leek,
250g chopped button mushrooms,
2 sliced tomatoes, deseeded and diced
A few fresh thyme stems
375ml vegetable liquid stock
1 (400g) jar tomato-based pasta sauce
1 (410g) can lentils,
15ml drained fresh parsley, chopped
Courgetti noodles, cooked, to serve
Parmesan cheese, grated, to serve
Method
1. Heat the oil in a pan and gently fry the onions and garlic for 5 min.
2. Add the carrot, celery, leekandcook for 3 minutes.
3. Increase the heat and fry the mushrooms for 5 minutes.
4. Add the tomatoes, thyme, stock and pasta sauce. Simmer for 10-15 minutes.
5. Stir in the lentils and chopped parsley.
6. Serve the courgetti topped with the bolognese, Parmesan and extra parsley if desired.
