Lentil & Mushroom Bolognese

This lentil & mushroom Bolognese is a hearty vegetarian twist on the classic; packed with earthy mushrooms, protein rich lentils and a bold kick of chilli.  Simmered in a rich tomato sauce.  It is the perfect balance of comfort and spice for a meat-free Bolognese!

• Difficulty: Easy
• Category: Meat Free Monday, Mid Week Meals
• Cooking Method: One Pot Dish

Ingredients

• 1 tbsp olive oil
• 1 onion (peeled & finely diced)
• 2 celery stalks (finely diced)
• 2 carrots (peeled & finely diced)
• 150 g chestnut mushrooms (finely diced)
• 3 garlic cloves (peeled & crushed)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp chilli flakes
• 250 ml red wine
• 400 g tin of chopped tomatoes
• 200 ml water
• 250 g packet of cooked puy or green lentils (I used Merchant Gourmet Tomatoey French & Puy Lentils)
• sea salt & pepper (freshly ground)

To serve

• 500 g wholemeal spaghetti
• parmesan cheese (optional)
• 2 tbsp fresh flat leaf parsley (fine chopped)

Instructions

1. In a large frying pan, heat the olive oil and add the diced onion, celery, carrots, sauté on a low heat until the onions are almost translucent, but not coloured. Now add the mushroom and sauté for a further few minutes.
2. Now add the garlic, smoked paprika, thyme, oregano and chilli flakes - stir through for a minute.
3. Add the wine, simmer until it has reduced by half. Now add the tomatoes and water, mix through and allow to simmer for 20 minutes.
4. Add the lentils to the frying pan of vegetables and simmer for a further 10 minutes, if it becomes to dry add some of the pasta water. Season to taste
5. Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a sprinkling of parsley. Enjoy!