Lentil and mushroom Bolognese with herbs & pecorino
An aromatic, vegetarian Bolognese made from lentils, mushrooms, tomatoes and Mediterranean herbs. Full of depth and umami, it combines earthy, spicy and slightly sweet flavors. Served with freshly grated pecorino, the result is a dish that warms the heart and soul - perfect with a Chianti Classico DOCG from Tuscany, whose fruit and structure ideally accompany the spiciness of the sauce.
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Grater
Ingredients
For the Bolognese:
- 150 g brown lentils
- 200 g brown mushrooms or porcini mushrooms
- 1 Small onion
- 1 Garlic clove
- 400 g chunky tomatoes
- 1 tablespoon tomato paste
- 100 ml Vegetable broth
- 2 1 tbsp olive oil
- 1 teaspoon dried oregano
- 1 sprig of rosemary
- Salt and pepper
To serve:
- 160 g Spaghetti or tagliatelle
- Freshly grated pecorino
- Fresh parsley or basil
Preparation
Prepare the lentils:
- Rinse the lentils and cook according to the packet instructions until al dente, drain and set aside.
Cook bolognese:
- Finely chop the onion and garlic and sauté in olive oil until translucent.
- Finely dice the mushrooms, add and fry until they take on a light color.
- Stir in the tomato purée, toast briefly, then add the tomatoes and stock.
- Season with oregano, rosemary, salt and pepper and simmer for 20 minutes.
- Stir in the lentils and cook briefly until everything is creamy.
Prepare and serve the pasta:
- Cook the pasta in plenty of salted water until al dente.
- Mix with the sauce, sprinkle with pecorino and herbs and serve immediately.
Recommended sides:
- Green leaf salad with balsamic vinegar
- Toasted ciabatta with garlic oil
- Baked tomatoes with herbs
Nutritional values per portion
Calories: 640kcalCarbohydrates: 72gProtein: 25gFat: 20g
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