Portobello mushroom & lentil bolognese w/ zucchini noodles

I absolutely adore mushrooms. Are you a fan? I really dig that gorgeous earthy flavour.

This meat-free bolognese builds rich savoury flavours with portobello mushrooms and firm French style lentils. Whether you're vegan or just a meat-free dabbler like me, I promise you'll love this recipe. We adapt it at our house according to who is eating it. I love it with a giant bowl of zucchini 'noodles'. Luke likes both zucchini noodles AND pasta (in the same bowl). While Miss Bonnie east this over either rice or pasta. If you've got kiddos that are sceptical about lentils and mushrooms, just whizz it up using a hand blender and you've got a super nutritious sauce that they will love.

Some random cook's tips for this recipe:

• I often stir through a generous spoonful of butter once the sauce is finished. It adds a gorgeous golden flavour and makes the sauce beautifully glossy

• Add 2 rounded teaspoons of brown / red miso paste to really ramp up the umami goodness

• It's delicious topped with some roughly chopped walnuts or toasted pine nuts

• Sometimes I throw some frozen spinach at the end of the cooking time to add in some easy greens

Please tag me on social media if you make this dish. I'd love to see! 

Have a wonderful long weekend! Kelly x

Serves 4-6

1/2 cup lentils (use either puy style lentils or beluga as they both stay firm when cooked)

2 cups good quality vegetable stock

1 brown onion - finely diced

3 garlic cloves  - finely diced

500 grams portobello mushrooms - roughly chopped

2 x 400g bottles tomato passata

1/4 cup red wine

1 teaspoon dried Italian herbs

2 tablespoons tamari

Olive oil, coconut oil or ghee for sautéing 

To serve: zucchini to use as ‘noodles’. Allow 2 x zucchini per person. Fresh basil leaves

Rinse the lentils and place in a saucepan with the 1 cup of the stock. Bring to the boil before reducing to a simmer. Cook with a lid slightly ajar for 20 minutes until tender.

Heat a generous amount of oil in a sauté pan over a medium heat. Add the onions and garlic. Cook gently until the onion is translucent. Add the mushrooms and dried Italian herbs. Saute for 5  minutes, moving frequently, until the mushrooms have softened and become glossy. Add the lentils, remaining stock, red wine and tomato passata. Bring to a boil and then simmer for 30 minutes until the sauce is rich and thickened. Add the tamari and season to taste with sea salt and cracked black pepper.

Use a spiraliser or a vegetable peeler to create ‘pasta’ with the zucchini. Serve raw or sauté quickly in a very hot pan to warm though (my preference).