MUSHROOM, LENTIL, WALNUT & BLACK GARLIC BOLOGNESE
SERVES: 6-8
PREP TIME: 10 minutes | COOK TIME: 35 minutes
INGREDIENTS
2 tablespoons olive oil
1 red onion, pulsed in a food processor or finely diced
300g chestnut mushrooms, pulsed in a food processor or finely diced
1 teaspoon dried oregano
150g dried red lentils
50g walnuts, pulsed in a food processor or finely diced
500ml vegetable stock
1 x 400g can chopped tomatoes
1 tablespoon good quality balsamic vinegar
1 tablespoon The Original Black Garlic Paste
To serve
Your favourite pasta
Parmesan cheese
Fresh basil
METHOD
Heat the olive oil in a pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.
Add the mushrooms and cook for 10-12 minutes, until darkened and reduced. Give them time to really cook here, let them get dark and allow the water to cook off- not only will their flavour intensify, you'll get a richer, meatier texture too.
Add the oregano, stir to coat the contents of the pan, and cook for a further minute, until fragrant.
Add the lentils, walnuts, and vegetable stock. Bring to a simmer and cook for 10-12 minutes, until about half of the liquid has been absorbed and the lentils are tender with still a little bite to them. Stir occasionally as lentils can catch easily.
Add the tomatoes and cook for a further 10 minutes, stirring occasionally, until darkened, reduced, and the lentils are completely tender.
Finally, stir through the balsamic and The Original Black Garlic Paste and adjust seasoning to taste.
(At this stage, if you have more bolognese than you need, take some out. It freezes well for up to 3 months.)
While the sauce is simmering, bring a large pot of salted water and cook your pasta until al dente. Drain, reserving a small mugful of the starchy cooking liquid.
As soon as you have drained the pasta, add it to the pot of simmering sauce. Toss to coat, adding small splashes of the starchy cooking liquid as needed to help the sauce cling to the pasta.
Serve with basil and parmesan cheese, if liked.
Recipe by Órflaith Noone