For an unashamed omnivore, I post so many vegetarian recipes!
I think it’s because there is so much more variety of flavours and textures to be found in vegetarian produce – it’s exciting!
This is a new MEGA-FAVOURITE! I may even prefer it to regular bolognese sauce.
Most of the recipes that I looked at before I made this took quite a long time to cook (using dried lentils), and none of them used puy!!! Being a very passionate puy lover and impatient to eat that night, I had to put this right. It is so right!! 🙂
Serves 2-4 – (Really, it serves 4, but the love and I ate all of it. It is so right!! 😛 It’s so healthy too, it really is just something that had to be done)
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, finely chopped
- pinch of celery salt
- 250g ready to eat puy lentils (I used Merchant Gourmet with porcini and thyme, but I will include porcini and thyme in the ingredients list assuming you can’t find this)
- 1 x 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried thyme
- 1 tsp dried oregano
- small handful of dried porcini mushrooms, crumbled into 100ml boiling water
- Spaghetti and freshly grated parmesan, to serve
- Heat some olive oil in a large pan over a medium heat and and the onion. Soften for about 5 minutes, then add the carrots, garlic and celery salt. Cook for a further 10 minutes until everything is softened (though I like my carrots to retain a little bit of bite). Stir in the lentils, tomatoes, tomato purée, herbs, porcini mushrooms and their soaking water. Bring to a simmer and cook until the mixture has reduced to an unctuous saucy texture (10-15 minutes).
- Now season with pepper and dish up with spaghetti and grated parmesan! It’s that easy! 😀