Lentil & Mushroom Red Wine Bolognese

Name: Lentil & Mushroom Red Wine Bolognese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tbsp oil; 2 carrots, finely chopped; 400 g sliced Swiss brown mushrooms; 700 g bottle tomato passata; 1/2 cup water; 1 tsp dried oregano leaves; 1 bay leaf; 2 pots Continental Stock Pot - Red Wine; 2 x 400 g can lentils, rinsed and drained; freshly ground black pepper, to taste; 2 tbsp chopped continental parsley, to garnish; 4 cups cooked pappardelle pasta, or fettuccine pasta, to serve; grated or shaved Parmesan cheese, to serve

Vegetarian

Hearty, wholesome, and packed with umami, this vegetarian lentil and mushroom bolognese is a comforting twist on the Italian classic — no meat required.

25 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

3 tbsp oil
2 carrots, finely chopped
400 g sliced Swiss brown mushrooms
700 g bottle tomato passata
1/2 cup water
1 tsp dried oregano leaves
1 bay leaf
2 pots Continental Stock Pot - Red Wine
2 x 400 g can lentils, rinsed and drained
freshly ground black pepper, to taste
2 tbsp chopped continental parsley, to garnish
4 cups cooked pappardelle pasta, or fettuccine pasta, to serve
grated or shaved Parmesan cheese, to serve

Heat 1 tbsp oil in a large non-stick deep frying pan over medium heat. Add onion and carrot cook, stirring regularly, for 8 mins, or until softened.
Add remaining 2 tbsp oil to pan. Increase heat to medium high. Add mushrooms, cook, stirring regularly, for 5 mins or until golden and slightly softened. Add garlic and cook, stirring, for 1 minute.
Add tomato passata to pan. Add water to empty tomato passata bottle. Close lid. Shake closed bottle to combine remaining passata with water. Pour over mushroom mixture. Bring to a simmer.
Add stockpots, oregano and bay leaf. Stir until stock pots dissolve. Add drained lentils. Bring to the boil, stirring. Reduce heat to medium-low. Cook, uncovered, stirring regularly, for 12 mins or until sauce has thickened. Remove and discard bay leaf. Season to taste with pepper. Garnish with parsley and serve with pasta and parmesan cheese.