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Pasta with mushroom-lentil ragu

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

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

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.