Lentil and wild mushroom bolognaise

Yield: 1 Servings

Measure Ingredient
8 ounces Lentils
¾ pounds Mixed wild mushrooms
2 \N Cloves garlic; (crushed)
1 \N Red pepper
1 large Spanish onion
1 tablespoon Balsamic vinegar
1 \N Bayleaf
1 \N Sprig fresh thyme
1 tablespoon Marmite
1 tablespoon Olive oil
1 tablespoon Tomato puree
2 \N Beef tomatoes
\N \N Vegetable stock

1. Chop onions, pepper and sweat in olive oil with lentils, bayleaf and thyme.

2. Add balsamic vinegar and reduce by half.

3. Stir in tomato puree, Marmite and garlic and cover the lentil with vegetable stock.

4. Cook for 20 minutes until lentils are cooked.

5. Add the wild mushrooms, and diced tomatoes and cook for a further 10 minutes.

6. Season with salt and black pepper and serve with fresh pasta.

7. Garnish with freshly chopped parsley.

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Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Oct 12, 1998

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