Lentil bolognese

1 hour before starting the recipe, soak the red lentils with enough water to cover.

Place a 3 litre pot over medium heat, add the olive oil, onion, carrot, celery, garlic and star anise.

Cook for around 5 minutes till the vegetables are fragrant and translucent, mixing every so often to avoid browning.

Add the miso and tomato paste. Cook while stirring for a further minute and add the wine.

Keep cooking while stirring till almost all the wine has evaporated.

Add the balsamic vinegar, thyme leaves, chopped walnuts, chopped tomatoes and half the vegetable stock.

Remove the star anise and take the sauce to a simmer, half covered. Cook for 30 minutes, stirring every 5 minutes or so to avoid sticking.

Strain the lentils well and add them to the sauce together with the remaining vegetable stock.

Keep cooking till the lentils are cooked through but still intact (15-20 min).

In the meantime cook the pasta according to the package instructions.

Once the lentils are done, season the sauce with salt and pepper to taste and add to the strained pasta.

Mix well and serve with grated parmesan cheese.

Equipment Needed

Spice Level:

Dietary