Mushroom and Lentil Bolognese
Here's a delicious, easy Spaghetti Bolognese. It costs less than 4 euros and feeds 4 people.
Takes
Serves 4
Ingredients
- 300 g wholewheat spaghetti
- 3 cloves of garlic
- 1 red onion
- 1 red chilli
- 200 g button mushrooms
- 1 carrot
- 1 tsp maple syrup or other liquid sweetener
- 400 g tin of chopped tomatoes
- 2 x 400 g tins of cooked lentils (500 g net weight)
- ½ tsp salt
- ½ tsp black pepper
- Small bunch of basil
Instructions
- Prepare the Pasta:Fill a pot with 3 L of water and bring it to a boil.Once boiling, reduce to medium heat and add 1 tbsp of salt.Add the dried pasta and cook according to the package instructions.
- Prepare the Lentils:Drain and rinse the cooked lentils.
- Chop the Vegetables:Finely chop the onion, garlic, and red chilli.Grate the carrot.Slice the button mushrooms and chop the stalks.
- Cook the Base:Heat a non-stick, wide-bottomed pan over high heat.Add the chopped onion, garlic, and chilli; reduce the heat to medium and cook for 4-5 minutes until they start to brown, stirring occasionally.If anything starts to stick to the bottom of the pan, add 4 tbsp of water and use your wooden spoon to 'deglaze' the pan.
- Add the Mushrooms:Add the chopped mushrooms and cook for 3-4 minutes, stirring occasionally, until they start to char.
- Add the Carrot:Add the grated carrot and cook for 2 minutes. If the vegetables stick to the pan, add 2 tbsp of water, stirring occasionally.
- Combine the Ingredients:Add the drained lentils, chopped tomatoes, salt, and pepper.Bring to a boil, then lower the heat and simmer for 5-10 minutes.
- Adjust Seasoning:Taste and adjust the seasoning as needed.If using basil, remove the leaves from the stalk, finely chop the stalk, and add it to the sauce.
- Finish the Dish:Drain the cooked pasta, reserving a cup of pasta water.Add the cooked pasta to the sauce along with 6-7 tbsp of reserved pasta water and mix well.Taste and adjust the seasoning if necessary.
Notes
Serving Suggestion: Serve hot, garnished with fresh basil if desired.
