Lentil & Mushroom Bolognese with Linguine

A super quick and easy vegan dinner recipe that tastes delicious. Like most things bolognese-esque, we think it does taste better the next day and it keeps very well too.

I N G R E D I E N T S

Olive oil
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
250g chestnut mushrooms (finely chop half, slice the other half)
Handful of mixed herbs – rosemary, thyme
250g g cooked puy lentils (we use these ones)
2 tablespoons tomato purée
100 ml organic vegetable stock (Swiss bouillon is great)
1 x 400 g tin of plum tomatoes
Glug of red wine (not essential)
Sea salt and freshly ground black pepper

M E T H O D

Heat a good glug of olive oil in a large saucepan over a low-medium heat. Add the onion and let them cook out for at least 5 minutes, closer to 8 would be better as you want the mix really soft.

Add the garlic and the mushrooms and cook out – the heat can be a little higher now, more like medium. Next add the herbs. It should be smelling really good now, add a little glug of red wine to the pan and let it cook out (or omit entirely) and then add lentils in and stir well.

Next add the tinned tomatoes and tomato purée and the vegetable stock. Season well. Simmer over a low heat for 8-10 minutes.

Cook the linguine according to the instructions. Drain once cooked and ladle the pasta into the Bolognese and stir well. NB: if your Bolognese starts to dry out a bit, add in a bit of the pasta water – the magic ingredient in most amazing pasta sauces.

You can serve with vegan parmesan and some fresh rosemary (or whatever herbs you have to hand).