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Mushroom & Lentil Bolognese

Cooking a delicious M&H favourite, Chef Ben guides us through the preparation and cooking of a Tomato, Lentil and Mushroom Bolognese.

Recipe Video

Recipe Ingredients

100g pasta
½ onion – small dice (1cm)
1 small carrot – small dice (1cm)
¼ celery – small dice (1cm)
2 clove garlic – finely diced
2 tsp Mediterranean blend
1 290g tin mushrooms – roughly chopped – water reserved 50g red split lentils
½ tin chopped tomatoes
½ stock cube

Optional Ingredients

ketchup, parmesan, chilli

Recipe Instructions

Prepare vegetables as described.

Cook pasta until done (after 10 – 12 mins it should be soft to touch), drain & reserve.

In a saucepan over a medium heat, sweat onion with a little cooking oil until soft (2 – 4 mins).
Add carrot & celery keep cooking over medium heat until soft (3 – 4 mins).

Add garlic and cook out for 1 minute before Mediterranean blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add mushrooms, lentils, tinned tomatoes, mushroom water & stock cube. Stir bring to a simmer and cook gently with a lid checking occasionally and adding water if required for 15 – 18 mins, (or until lentils are nice & tender).
Finally taste and adjust seasoning (salt, pepper, tabasco ketchup).

Serve with pasta and optional extras.

Recipe Print-Out


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