29th October 2020

Food / Xanthe Gladstone

Recipe: Mushroom Bolognese by Xanthe Gladstone

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Recipe: Mushroom Bolognese by Xanthe Gladstone

Serves: 2-3

Cooks in: 40 mins

Difficulty: Easy

Ingredients

300g soaked lentils
700g boiling water
1tsp vegetable stock (I use Nine Meals of Anarchy's)
1 small red chilli
1 red onion (diced)
2 medium carrots (finely chopped)
A handful of cherry tomatoes
4 tbsp of passata
4 portobello mushrooms
1 tsp sugar or honey
1 can tinned tomatoes
1 tbsp balsamic vinegar
A few leaves of oregano
Salt and pepper

Tips

I used parasol mushrooms that I had foraged, triple-checking I knew what they were before cooking them, but portobello mushrooms will also work nicely in this.

Method

1. Soak your lentils for a few hours or overnight if possible. This makes it easier to digest and quicker to cook.

2. When you’re ready to cook, rinse and drain the lentils and put them into a pan with the vegetable stock and boiling water. Turn onto a medium heat and let cook until the lentils are soft - this should take about 20 minutes. Take the lentils off the heat and put to the side, draining any water if necessary.

3. In a new pan, add the diced onion, carrots and chilli with some olive oil and salt. Cook on a medium heat until the onions and carrots are soft. This should take about 8-10 minutes.

4. Cut the cherry tomatoes in half and add them along with the chopped mushrooms. Cook for a couple of minutes before adding the tinned tomatoes and the balsamic vinegar and the sugar. Stir and let cook for a few minutes.

5. Add the cooked lentils to the saucepan along with the oregano. Add the passata now too. Season, and cook for a further 5 minutes on a low heat before cooking your pasta and serving.

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Xanthe Gladstone
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Xanthe Gladstone is Director of Food and Food Sustainability at The Good Life Experience, Glen Dye Cabins and Cottages and custodian of The Walled Garden at Hawarden. Xanthe is our resident organic vegetable grower. She ensures the high standard of all food matters, in terms of organic, local and seasonal across the Good Life Society and works constantly to improve our food sustainability, combatting food waste and increasing transparency.

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