Mushroom and lentil bolognese

Gombas lencses bolognai

Mushroom and lentil bolognese


  • 500 g chestnut mushrooms
  • 250 g whole, peeled tinned tomatoes
  • 3 cloves of garlic
  • 1 onion
  • 100 g cooked lentils
  • 3 tablespoons tomato puree
  • 300 g penne pasta
  • oregano
  • parmesan (optional)
  • olive oil, salt and pepper

Fry the finely chopped onion in the olive oil until transparent, then add the diced mushrooms and tomatoes and the crushed garlic. Season with salt, pepper and oregano. Simmer for 10 to 15 minutes, then add the lentils and tomato puree. Simmer for a further 5 minutes, then stir in the cooked pasta. Serve immediately.