Vegetable spag bol #JamieOliver

‘Made with green lentils and dried porcini, this meat-free twist on a family favourite is incredibly tasty and makes the perfect comforting weeknight dinner. Topped with super-crisp herby crumbs and a good grating of cheese, it’ll leave you feeling like you’ve been given a great big hug’. Says Jamie. Hugs back to you Jamie. 

You need for 2 fashionista or 25 models:

50g dried green lentils

olive oil

10g dried porcini

1 red onion

1 clove garlic

1 stick celery

1 sprig fresh rosemary

1 bay leaf

50ml red wine , (optional)

1 x 400g tin plum tomatoes

160g spaghetti

a few sprigs fresh thyme

extra virgin olive oil

40g breadcrumbs

20g Italian hard cheese

• Tip the lentils into a small saucepan, cover with water and bring to the boil.
• Turn the heat down to medium and cook for 12 minutes, or until tender.
• Drain, return to the pan and season lightly with sea salt, black pepper and a drizzle of olive oil.
• Meanwhile, place the porcini into a small bowl, just cover with boiling water and leave to rehydrate.
• Peel the onion and garlic, trim the celery and finely chop together.
• Pick and finely chop the rosemary leaves.
• Heat a splash of olive oil in a medium pan over a medium-low heat, add the chopped veg, bay and rosemary, then cook gently with a lid on for 10 minutes, or until softened, stirring occasionally.
• Turn the heat up to medium-high, pour in the red wine (if using), then leave to bubble and cook away.
• Finely chop the porcini and add to the pan, along with the soaking water, leaving any gritty bits behind.
• Tip in the tomatoes, breaking them up with a spoon as you go, then add half a tin’s worth of water. Bring to the boil, then reduce to a medium-low heat and cook for 10 minutes, adding the lentils as soon as they’re drained and ready.
• Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• Pick the thyme leaves into a bowl, add the breadcrumbs and ½ a tablespoon of extra virgin olive oil, then toss to coat. Toast in a dry frying pan over a medium heat until lightly golden, stirring regularly.
• Remove the bay leaf and mash the sauce gently with a potato masher, then season to taste with salt and pepper.
• Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti and tip back into the pan. Add the sauce and mix together, loosening with splashes of cooking water, if needed.
• Divide between your bowls, sprinkle with the herby breadcrumbs, grate over the cheese and serve.
• Yum.