INGREDIENTS:
1 onion, chopped
10g dried porcini mushrooms
1 small red capsicum, chopped
1 carrot, roughly chopped
2 garlic cloves, finely chopped
2 tbs olive oil
1 red chilli, finely chopped
2 tsp chopped oregano leaves
400g can brown lentils, drained, rinsed
400g can chopped tomatoes
400g dried fettuccine
Shaved parmesan and flat-leaf parsley, to serve
Instructions:
Place the porcini mushrooms in a small heatproof bowl and pour over 1/2 cup (125ml) boiling water. Set aside to soak for 10 minutes. Drain, reserving soaking liquid, and finely chop.
Pulse the onion, carrot and capsicum in a food processor until finely chopped.
Heat the olive oil in a large saucepan over medium heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, chilli, oregano and porcini. Cook, stirring occasionally, for a further 2-3 minutes.
Add the lentils, tomatoes and porcini liquid, bring to the boil, then reduce heat to low and simmer for 15-20 minutes or until thick. Season with salt and freshly ground black pepper to taste.
Meanwhile, cook pasta in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to pan with sauce; toss to combine. Serve garnished with parmesan and flat-leaf parsley.