Ingredients

Method

• 25 g dried porcini mushrooms
• 1 cup warm mushroom or vegetable stock
• 1 onion, finely chopped
• 3 T olive oil, plus extra for drizzling (optional)
• 2 cloves garlic, crushed
• 2 T chopped parsley, plus extra for serving
• 1 t dried oregano
• 1 x 410 g can tomatoes in juice, crushed
• 1 x 410 g can brown lentils, rinsed and drained
• Sea salt and freshly ground black pepper
• 400 g freshly cooked spaghetti
• Mature Gruyère, grated, for serving

Method

Ingredients

Soak the mushrooms in the warm (not boiling) stock for 20 minutes. Drain, reserving the liquid, and chop the mushrooms.

In a skillet or pan, soften the onion in the olive oil. Stir in the garlic and herbs then add the tomatoes and simmer for a few minutes.

Add the chopped mushrooms, lentils and reserved stock and simmer for 15 minutes until reduced to a saucy consistency. Season to taste.

Spoon over the pasta and sprinkle with parsley. If you like, moisten with a little olive oil and pass around the cheese at the table.