Tim Spector’s mushroom and lentil bolognese recipe
Recipe: https://recipestripper.com/recipes/d97d6857-efea-420e-a3f8-3345f99556e5
Original source: https://www.thetimes.com/recipes/easy-everyday/dinner/article/tim-spector-mushroom-and-lentil-bolognese-recipe-clgxn3r5z
Recipe image: https://www.thetimes.com/imageserver/image/f87d77fd-13e7-428d-8781-4950007de9b7.jpg?strip=all&

A healthier twist on a classic pasta favourite
Yield: 4 servings
Total time: PT1H5M

Ingredients
- 10 pitted black Kalamata olives
- 250g chestnut mushrooms
- 2 tbsp extra virgin olive oil
- 125ml red wine
- 400g tin chopped tomatoes
- 400g tin lentils, including the liquid from the tin
- 2 tsp miso
- 1 tbsp Worcestershire sauce, optional
- 200g linguine, or any pasta
- 1 onion, quartered
- 250g carrots, trimmed and cut into chunks
- A few sticks of celery, trimmed and cut into chunks
- 2 cloves of garlic, peeled
- 30ml extra virgin olive oil
- A sprinkle of mixed nuts or seeds
- Basil leaves
- Grated parmesan

Instructions
1. First make the soffritto. Use a food processor to chop the vegetables and garlic, blitzing one vegetable at a time until finely chopped before adding to a large saucepan with the olive oil.
2. Season with a generous pinch of salt, stir to combine, cover with a lid and sweat over a low heat for 30 min, stirring occasionally, until softened. Remove the lid for the last 5 min, then remove the soffritto from the pan and set aside.
3. Put the olives in a food processor and blitz until finely chopped. Add the mushrooms and blitz again.
4. Heat the olive oil in the same saucepan and sauté the chopped mushrooms and olives for 10 min, stirring often.
5. Pour in the wine and simmer for a few moments to burn off the alcohol. Add the soffritto and the remaining ingredients, apart from the pasta, and stir to combine. Cover with a lid, turn the heat to low and simmer gently for 25 min. Season to taste with salt and pepper.
6. Meanwhile, cook the linguine in a large saucepan of salted boiling water for 8 min, or until al dente. Drain, then divide between four bowls and top with the bolognese.