Mushroom And Lentil Spaghetti

• 1 oz dried porcini mushrooms
• 1 cup hot vegetable stock
• 1 None large onion, finely chopped
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 2 tbsp finely chopped curly-leaf parsley
• 1 tsp dried oregano
• 14 oz can chopped tomatoes
• 14 oz can green lentils, drained, rinsed
• 14 oz spaghetti
• 2 oz Parmesan cheese, grated
• None None fresh basil leaves, for garnish

1. Combine mushrooms and stock in a small bowl and set aside 10 mins. Drain, reserving stock, then finely chop mushrooms.
2. For the sauce, heat oil in a large, deep frying pan on medium and cook the onion until lightly browned. Stir in garlic and herbs, then add tomatoes and simmer 3 mins. Add chopped mushrooms, lentils and reserved stock. Simmer 10 mins, or until reduced to a thick sauce. Season to taste with sea salt and freshly ground black pepper.
3. Meanwhile, cook pasta according to package directions and drain. To serve, divide pasta between 4 warmed bowls, spoon sauce on top and sprinkle with Parmesan and basil.

porcini mushrooms, onion, olive oil, garlic, curlyleaf, oregano, tomatoes, green lentils, parmesan cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25008 (may not work)