Lentil and vegetable "bolognese"
15g dried porcini mushrooms
2 tablespoons olive oil
1 onion, chopped
1 carrot, peeled, roughly chopped
1 zucchini, trimmed, roughly chopped
1/2 red capsicum, seeded, chopped
2 garlic cloves, crushed
2 teaspoons chopped fresh oregano
400g tin brown lentils, rinsed and drained
400g tin chopped tomatoes
400g wholemeal fusilli
freshly chopped flat leaf parsley
1. Place the porcini in a heatproof bowl, pour over 250ml (1 cup) boiling water, set aside to soak for 10 minutes. Drain, reserving soaking liquid and finely chop.
Place the onion, carrot, zucchini and capsicum in a food processor and pulse until finely chopped.
2. Heat the olive oil in a large pan over a medium heat. Add the chopped vegetables and cook, stirring occasionally for 6-7 minutes, or until vegetables are soft. Add the garlic, oregano and mushrooms, cook stirring occasionally for a further 2-3 minutes.
3. Add the lentils, tomatoes and porcini liquid, bring to the boil, then reduce heat to low and simmer for 15-20 minutes or until thick, season to taste with sea salt and freshly ground black pepper.
4. Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to
packet instructions or until al dente. Drain well and return to the pan with the sauce and toss until well combined. Divide pasta between serving bowls, served garnished with shaved parmesan and freshly chopped parsley.
Author Bill Granger