Mushroom Lentil Pappardelle Bolognese Recipes

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MUSHROOM & LENTIL PAPPARDELLE BOLOGNESE



Mushroom & lentil pappardelle Bolognese image

A delicious veg-packed pasta dish for the whole family to enjoy!

Provided by Abi Fawcett

Categories     Lunch & dinner recipes     Jamie Magazine     Mushroom     Lentil     Lunch & dinner recipes

Time 1h

Yield 4

Number Of Ingredients 15

1 carrot
1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large portobello mushrooms
100 g dried Puy lentils
2 tablespoons tomato purée
400 ml organic vegetable stock
1 x 400 g tin of plum tomatoes
350 g dried pappadelle
½ a bunch of fresh baby basil
Parmesan cheese

Steps:

  • Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
  • Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
  • Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
  • Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
  • Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
  • When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
  • Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Nutrition Facts : Calories 383 calories, Fat 2.4 g fat, SaturatedFat 0.5 g saturated fat, Protein 14.8 g protein, Carbohydrate 80.3 g carbohydrate, Sugar 10.9 g sugar, Sodium 0.07 g salt, Fiber 5.7 g fibre

MUSHROOM AND LENTIL SOUP



Mushroom And Lentil Soup image

Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
  • Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g

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