Mushroom And Lentil Spaghetti - cooking recipe

Ingredients

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

Preparation

Combine mushrooms and stock in a small bowl and set aside 10 mins. Drain, reserving stock, then finely chop mushrooms.
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.
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.