Mushroom & Lentil Bolognese

Ingredients · per serving

• 1 tsp Dried oregano
• 150 ml Vegetable stock
• 1 leaf Bay leaf
• small handful Fresh parsley
• 60 g Carrot
• 30 g Celery
• 200 g Mushrooms
• to taste Black pepper
• 80 g Spaghetti
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1.5 tbsp Tomato paste
• ½ tsp Dried thyme
• to taste Salt
• 50 ml Red wine
• 200 g Tinned chopped tomatoes
• 120 g Tinned green or brown lentils
• 1 onion Onion

Instructions

1. Chop mushrooms very small — 5mm pieces. Or pulse in a food processor 8 times until they look like mince.
2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chopped onion, finely diced carrot, and celery. Cook 6 min until soft.
3. Add the minced garlic and tomato paste. Stir 1 min — toasting tomato paste deepens the flavour.
4. Add the chopped mushrooms. Cook 8 min — they'll release water, then it'll evaporate. Keep cooking until they go deeply golden brown. Don't skip this step — it's where the meaty flavour comes from.
5. Add the dried oregano, dried thyme, and bay leaf. Stir 30 sec.
6. Pour in the wine (if using). Bubble 1 min.
7. Add the chopped tomatoes, vegetable stock, drained lentils, and a generous pinch of salt. Stir.
8. Bring to a simmer. Lower heat. Cook uncovered 20 min, stirring every 5 min, until thick and rich. Add a splash more stock if it gets too dry.
9. Taste — adjust salt, pepper, and a pinch of sugar if too sharp. Lift out bay leaf.
10. Serve over cooked spaghetti or tagliatelle. Scatter chopped parsley. Top with vegan parmesan (or real parmesan if not strictly vegan).

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