Spent the afternoon making something so sinful and unhealthy, I have to confess. It is a cold and stormy day here and I developed a sudden craving for my mom's koeksisters! Oh boy, sugar, fat, flour, the list of forbidden substances goes on and on. However, let me tell you, every sugar laden mouthful was worth it, hmmm, yum. So, moving along rapidly ha ha, let me say I finally plucked up the courage to try this lentil bolognaise and its pretty good. Served it to non vegetarians and they survived and didn't pull any faces. Maybe they are just polite?
Sorry, my photographer is striking for better living conditions, so no pics at present. Trying hard to resolve the matter!!
Pasta with Mushroom-Lentil Ragu
Serves 4 starving adults
25g dried porcini mushrooms
Optional: half punnet fresh mushrooms, sliced, as an additional veg
1 cup warm vegetable stock (not boiling)
1 onion, chopped
3T olive oil
2 cloves garlic, crushed
2T chopped parsley
1t dried oregano
1 x 410g can chopped tomatoes
1T tomato paste
1 x 410g brown lentils, rinsed and drained OR
(1 cup dried lentils, boiled in salted water till soft, add a little red wine as well for flavour)
salt and pepper
400g fresh pasta, spaghetti or tagliolini
mature Gruyere, grated
Soak dried mushrooms in warm stock for 20 minutes, drain, reserve liquid and chop mushrooms. Gently fry onion and garlic in oil till soft, add fresh mushrooms if using and fry. Add herbs, tomatoes, paste, lentils, chopped mushrooms and stock and simmer 15 minutes.
If more liquid is needed add some red wine. Season to taste. Cook pasta as directed and serve with sauce and grated cheese.
I found I needed to be quite generous with the seasoning, but otherwise this was a good addition.
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