Lentil and Mushroom Casarecce


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For a hearty warming meal, try this delicious soup! Once you cook it down the flavours will meld together into a bold flavoured soup with delicious meaty mushrooms. I always keep lentils and passata in my pantry so this is one of those easy dishes that can be made on a week night, in under 30 minutes.

Serves 2

What you need

1 tablespoon olive oil
½ onion, diced
1 garlic clove, minced
200g sliced button mushrooms
½ cup red lentils
½ cup french puy lentils
½ jar of 700g tomato passata
2 tablespoons tomato paste
1 tablespoon brown sugar
pinch of ground coriander, cumin, oregano and chilli flakes
3 cups chicken stock

What to do

Heat the oil in a large pot and fry onion and garlic for 2 minutes. Add mushrooms and cook for 4 mins, stirring occasionally. Add lentils, tomato passata, stock, tomato paste, spices, sugar and pasta, then bring to the boil. (If you prefer more liquid in your soup, add another cup of chicken stock at this point.)

Once boiled, reduce heat to a simmer and cook half-covered for 20 mins stirring occasionally, or until pasta is al dente.

Add salt and pepper to taste and finish with grated parmesan cheese over the top.

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