Recipe - Lentil And Wild Mushroom Bolognaise

8 ounce Lentils
Three fourths pound Mixed wild mushrooms
2 Cloves garlic; (crushed)
1 Red pepper
1 lg Spanish onion
1 tablespoon Balsamic vinegar
1 Bayleaf
1 Sprig fresh thyme
1 tablespoon Marmite
1 tablespoon Olive oil
1 tablespoon Tomato puree
2 Beef tomatoes
Vegetable stock

1. Chop onions, pepper and sweat in olive oil with lentils, bayleaf and
thyme.

2. Add balsamic vinegar and reduce by half.

3. Stir in tomato puree, Marmite and garlic and cover the lentil with
vegetable stock.

4. Cook for 20 minutes until lentils are cooked.

5. Add the wild mushrooms, and minced tomatoes and cook for a further 10
minutes.

6. Season with salt and black pepper and serve with fresh pasta.

7. Garnish with freshly chopped parsley.

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Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Oct
12, 1998