Hearty Pasta & Mushroom and Lentil Ragu recipe | TASTE

Ingredients

• 25 g dried porcini mushrooms
• 1 cup warm mushroom or vegetable stock
• 1 onion, finely chopped
• 3 T olive oil, plus extra for drizzling (optional)
• 2 cloves garlic, crushed
• 2 T chopped parsley, plus extra for serving
• 1 t dried oregano
• 1 x 410 g can tomatoes in juice, crushed
• 1 x 410 g can brown lentils, rinsed and drained
• Sea salt and freshly ground black pepper
• 400 g freshly cooked spaghetti
• Mature Gruyère, grated, for serving