Mushroom & Lentil Bolognese with Spaghetti

Ingredients

• cremini mushroom300 g
• lentils (dry green/brown, or 1 can)¾ cup
• spaghettihalf a pack
• yellow onion1 ea
• carrot1 ea
• garlic3 cloves
• roma tomato (or 1 can (796 ml) crushed tomatoes)5 ea
• olive oil3 tbsp
• oregano1 tsp
• soy sauce1 tbsp

Method

1Lentils on

• •Rinse the lentils in a fine mesh sieve.
• •Simmer the lentils in plenty of unsalted water 20 to 25 minutes until tender but not mushy.
• •Drain the lentils.
• •Put a big pot of salted water on to boil for the pasta.

2Prep the soffritto

• •Meanwhile, cut the onion and carrot into a 1/4 inch dice.
• •Mince the garlic.
• •Chop the mushrooms into small, lentil-sized pieces.
• •Chop the tomatoes into 1/2 inch pieces, keeping the juices.

3Build the ragù

• •Heat the olive oil in a wide pan over medium-high heat.
• •Fry the mushrooms 6 to 7 minutes, stirring occasionally, until their water is gone and they are browned.
• •Add the onion and carrot and soften 4 minutes.
• •Stir in the garlic and oregano for 30 seconds until fragrant.

4Simmer

• •Add the tomatoes, lentils, soy sauce and a splash of water to the pan.
• •Simmer 12 to 15 minutes, stirring occasionally, until thick and saucy.
• •Season with salt and plenty of black pepper.
• •Cook the spaghetti 1 minute short of the package time.
• •Save a mugful of pasta water, then drain the spaghetti.

5Marry & plate

• •Tip the spaghetti into the ragù with a splash of the pasta water.
• •Toss over the heat 1 minute until the sauce clings.
• •Twirl into bowls and drizzle olive oil over the top.