Just before I get into the recipe and the delishous-ness that is this dish, I'd just like to apologise for my absence these past few years. I've abandoned my blog and left it in the rain to wash away to some extent. But now it's finally time to bring it back in and dry it off and get the ball rolling again. I've a huge passion for baking and cooking and that hasn't changed over the past few years, I've been Travelling and currently I'm living in Sydney, Australia.
I was actually just cooking dinner last night when I though to myself ... why don't I put this on my blog ? .. you know, the one you haven't posted in years. Now I don't know if anyone is still here or reading this but If you are I'm very grateful and hope you enjoy my first little input of many to come. Next time I won't leave it so long to post again, I promise.
Ok, so as of a few months ago I have stopped eating meat, and at first I thought it would be very difficult, not only to stop craving meat but also figuring out what else there is to eat. I soon realised both of those worries where short lived. I haven't craved meat once since going cold turkey and I've actually broadened my horizons on all the varietys of food out there, most of them I have never tried or thought about trying and it's opened a whole new world when cooking and I am loving it.
So no doubt I'll be sharing lots of veggie recipes and of course not forgetting my love of baking, Ive got many more recipies and treats up my sleeve ready to share.
So back to my dinner last night. I made a lentil and mushroom bolognaise, which was actually the first time I made this dish and it exceeded my expectations because the mushrooms and carrots were chopped up so fine along with the lentils it resembled the texture of actual bolognaise without the meat of course, and with all the added herbs and spices it was full of flavour and very filling.
Lentil and mushroom bolognaise,
Ingredients:
- 1 packet of tagliatelle pasta (or whatever pasta you prefer, it's compleatly your choice, I just fancied tagliatelle this time and it was a great match)
- 2 cups of cooked lentils
- 3 carrots (diced)
- 1 brown onion (diced)
- 3/4 garlic cloves (crushed)
- 3 tsps olive oil
- 3/4 cups of mushrooms (diced)
- 2 cans of crushed tomatoes
- 1 tsp basil
- 1/2 tsp oregano
- salt and pepper
Optional:
- Parmesan cheese & chilli flakes to season
Method :
1) In a large pan boil water with a sprinkle of salt and cook your pasta of choice according to package
2) in a seperate pan heat a little olive oil and brown the onion and garlic for about 5 minutes u til golden.
3) add carrots and and turn down temperature and cook for a further 5 minutes
4) then add the mushrooms, and a little salt and letter and contrite to cook for a further 5 minutes until
Veg in tender
5) next add the two cans of tomatoes, spices and lentils and stir through, until everything is combined and heated up.
6) dish up the pasta and spoon the bolognaise on top, then season with chilli flakes and pat Adam cheese if desired.
Let me know if you enjoyed this veggie recipe, I know it's a little different from what I've done before, if so I'll do more :)
Rachel Ward
