• olive oil

  • onion 1 large, finely chopped

  • carrots 2, finely diced

  • celery 2 sticks, finely diced

  • garlic 2 cloves, crushed

  • dried chilli flakes ½ tsp (optional)

  • chestnut mushrooms 200g, diced

  • Puy lentils 300g

  • chopped tomatoes 400g tin

  • tomato purée 3 tbsp

  • dried oregano 1 tsp

  • bay leaves 2

  • vegetable stock 1 litre

  • tagliatelle 300g, to serve

  • Treetop Almond and Macadamia Feta


  • STEP 1

    Heat 2 tbsp oil in a large pan and add the onion, carrots, celery, garlic and dried chilli (if using). Cook for about 10 minutes until softened. Add the mushrooms and cook for 5 minutes until softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 25-30 mins until the lentils are tender but not mushy and the sauce is thickened. Serve with the tagliatelle and some pieces of Almond and Macadamia Feta.