Name: Autumn Bolognese: Mushroom & Lentil
Total time: 50 min
Yield: 4
Ingredients: 20g/¾oz dried porcini mushrooms; 300ml/½pt hot vegetable stock; 1 tbsp olive oil, plus extra for frying; 1 onion, peeled and finely chopped; 1 celery stick, finely chopped; 1 carrot, finely chopped; Sea salt and black pepper; 2 tbsp tomato purée; 1 tbsp tamari or light soy sauce; 500ml/18fl oz passata; 2 x 400g tins of green lentils, drained and rinsed; 400g/14oz chestnut mushrooms, finely sliced; 4 servings of spaghetti (75g/3oz per person); 20g/¾oz fresh flat-leaf parsley, leaves and stalks finely chopped

VMG Recipes