Spicy Mushroom and Lentil Sauce
Was asked a few times on Bluesky for tonight’s recipe, this is a rough recipe as I usually make it up as I go along but this should get you something like the dish I made.
I know it looks a bit murky in this photo but it is brighter in real life and tastes wonderful and rich.
- 2 medium onions, diced
- 4 fat cloves of garlic, minced
- black pepper
- generous pinch of salt
- 1/3 teaspoon urfa chilli
- 1 teaspoon hot paprika
- 2 teaspoons Worcestershire sauce
- 300g closed cup mushrooms, diced small
- 200g cooked puy lentils
- 500g tomato passata
- 2 teaspoons good mixed dried herbs
Gently fry the onions with a good grind of black pepper and pinch of salt until the onions are starting to go translucent, then add the minced garlic.
Cook for another couple of minutes then add the chilli and paprika and cook off for a minute or so.
Add the mushrooms and cook until softish, add the lentils, passata, dried herbs, and Worcestershire sauce.
If sauce is too thick add a little bit of water then cook over a low heat for about 30 minutes.
Serve with a good pasta, perfect for a long pasta like spaghetti.
