Mushroom lentil pappardelle Bolognese
Ingredients
- 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
- 100g dried Puy lentils
- 2 tablespoons tomato purée
- 400ml organic vegetable stock
- 1 x 400g tin of plum tomatoes
- 350g dried pappardelle
- ½ a bunch of fresh baby basil
- Parmesan cheese
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