Roast Potatoes with Lentil Bolognese
Crispy roast potatoes served with a rich lentil and mushroom bolognese
INGREDIENTS
For the Potatoes:
- 1 kg Potatoes
- Extra virgin olive oil, as needed
- Salt, to taste
- Fresh rosemary, to taste
For the Lentils:
- 200 g Green lentils
- 300 g Chestnut mushrooms
- 6 Ripe tomatoes
- 2 Medium onions
- 3 cloves Garlic
- 1 tbsp Vinegar or lemon juice
- Water, as needed
- Salt, to taste
- Ground black pepper, to taste
- Dried oregano, to taste
- Fresh basil leaves, to taste
INSTRUCTIONS
For the Potatoes:
- 1 Peel the potatoes, cut them into cubes and spread them over a baking tray lined with baking paper. Drizzle with olive oil and season with salt and rosemary. Roast in an oven preheated to 180°C for about 35-40 minutes, stirring now and then, until golden and crisp.
For the Lentils:
- 1 Put the lentils in a bowl, cover with water and add the vinegar or lemon juice. Soak for at least 4 hours (ideally overnight). Then drain and set aside.
- 2 Chop the onion and garlic. Put a pot over a medium heat with a drizzle of olive oil and sauté the onion until soft. Add the chopped garlic and sauté for another 1-2 minutes.
- 3 Add the chopped ripe tomatoes and season with salt, black pepper and oregano. Turn the heat down low and cook slowly for 1 hour, stirring now and then.
- 4 At the end of cooking, add the basil leaves and blend the sauce with a hand blender until smooth.
- 5 Add the sliced mushrooms to the same pot and cook until they shrink and release their juices.
- 6 Add the soaked lentils. Cook over a medium heat for 10-15 minutes, or until the lentils are tender and have soaked up the flavours. Adjust the seasoning if needed.
For Plating:
- 1 Divide the roast potatoes between the plates and spoon the lentil bolognese over the top.
