- 12g dried porcini mushrooms
- 1 onion
- 400g mixed mushrooms
- 2 garlic cloves
- 400g chopped tomatoes
- 75g dark speckled lentils
- 150g spaghetti
- 1 lemon
- A handful of flat leaf parsely
Prep: 15 mins | Cook: 25 mins
1. Fill and boil your kettle. Tip the dried porcini mushrooms into a heatproof jug and pour over enough hot water from the kettle to just cover them. Set aside to soak.
2. Peel and finely chop the onion. Tear the mushrooms into small pieces. Peel and grate or crush 1 garlic clove. Warm a deep frying pan on a medium heat for 1 min, then add a good splash of olive oil. Add the onion, garlic and mushrooms and season with a pinch of salt. Fry, stirring often, for 6-8 mins till softened.
3. Meanwhile, drain the porcini mushrooms, discarding the soaking liquid. Give the porcini a squeeze then pop them back into the jug and pour in 200ml hot water from the kettle.
4. Add the tin of chopped tomatoes and the dark speckled lentils to the pan. Pour in the porcini mushrooms and their soaking liquid. Bring up to a bubble, then pop on a lid and simmer for 15 mins.
5. While the ragù is simmering, fill and boil the kettle again. Pour the water into a large pan. Add a pinch of salt and bring the water up to a bubble. When the ragù has 10 mins left to cook, add the spaghetti to the water and simmer for 8-10 mins till tender with a slight bite.
6. While the ragù and spaghetti are cooking, peel and grate or crush the remaining garlic clove into a bowl. Finely grate in the zest from the lemon and squeeze in the juice. Finely chop the parsley leaves and stalks and add those, too. Add a good pinch of salt and pepper and mix well. This is your gremolata.
7. When the ragù has cooked for 15 mins, taste it and add more salt or pepper if you think it needs it. Drain the spaghetti if you haven't already and divide it between a couple of shallow bowls. Top with the mushroom ragù and spoon over the zingy gremolata to serve.