If you crave a kick of heat, add a pinch of cayenne pepper when frying the mushrooms.
2 tablespoons extra virgin olive oil
1 onion, finely diced
1 tablespoon finely chopped rosemary
2 bay leaves
2 cloves garlic, thinly sliced
5 large brown mushrooms, thinly sliced
125 grams dried puy lentils
2 cups vegetable stock
1 tablespoon each red wine vinegar and tamari
2 tablespoons tomato paste
350 grams dried pappardelle pasta
Heat the oil in a large saucepan over a medium heat. Add the onion and herbs and cook for a few minutes, stirring occasionally, until the onions start to soften and develop a bit of colour. Add the garlic and mushrooms and cook for a further 2 minutes.
Add the lentils, stock, vinegar, tamari and tomato paste and stir to combine, then cover and simmer until the lentils are soft. Remove from the heat and discard the bay leaves.
Meanwhile, cook the pasta according to the packet instructions until al dente.
To serve: Serve the lentil and mushroom bolognese on the pasta with a sprinkle of parmesan and breadcrumbs.