If you crave a kick of heat, add a pinch of cayenne pepper when frying the mushrooms.
Serves: 4-6
INGREDIENTS
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
To serve
grated parmesan
toasted breadcrumbs
METHOD
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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.