Ingredients for two people:
- 120g dried porcini mushrooms
- 1 onion
- 400g mixed mushrooms
- 2 garlic cloves
- 400g chopped tomatoes
- 75g lentils
- 150g spaghetti
- 1 lemon
- A small handful leaves parsley
Fill and boil your kettle with water. Tip the dried porcini mushrooms into a heatproof utensil and pour over with hot water from the kettle to just cover them. Set aside to soak.
Peel and chop the onion. Tear the mushrooms into small pieces. Grate 1 garlic clove. Warm a deep frying pan on a medium heat for 1 min, then add some olive oil. Add the onion, garlic and mushrooms and season with a pinch of salt and pepper. Fry, stirring often, for 6-8 mins till softened.
Drain the porcini mushrooms and pop them back into the same utensil pouring in 200ml hot water from the kettle.
Add the tin of chopped tomatoes and the lentils to the pan. Pour in the porcini mushrooms with their soaking liquid, we pop on a lid and simmer for 15 mins.
While the ragù is simmering, fill and boil the kettle again. Pour the boiled water into a large pan and Add a pinch of salt.
When the ragù has 10 mins left to cook, add the spaghetti to the water and simmer for 8-10 mins.
While the ragù and spaghetti are cooking, peel and grate 1 garlic clove into a bowl. Grate in the zest from the lemon and squeeze in the juice. Chop the parsley leaves and add those, too. Add a pinch of salt and pepper and mix well.
When the ragù has cooked for 15 mins, taste it and add more salt or pepper if necessary. Drain the spaghetti and divide it between a couple of shallow bowls. Top with the mushroom ragù and spoon over the mixture you have made and serve.