Rich Lentil Bolognese

Method

1. Heat the oil in a large heavy-based pot over medium heat and add the onion, carrot and celery with a pinch of salt. Cook for 10 minutes, stirring, until soft and lightly golden.
2. Add the mushrooms and cook for another 6–8 minutes until their liquid has evaporated and they begin to brown.
3. Stir in the garlic, tomato paste, oregano and thyme and cook for 2 minutes until the paste darkens.
4. Pour in the wine, if using, and let it bubble for 2 minutes until mostly reduced.
5. Add the lentils, chopped tomatoes, stock and bay leaves, bring to the boil, then reduce to a gentle simmer.
6. Cook partly covered for 35–40 minutes, stirring occasionally and adding a splash of water if it gets too thick, until the lentils are tender but not mushy.
7. Remove the bay leaves, stir in the balsamic vinegar and season generously with salt and pepper.
8. Meanwhile, cook the pasta in well-salted water until al dente, reserving a mug of the cooking water.
9. Toss the drained pasta with the sauce, loosening with a splash of pasta water, and serve with basil and vegan parmesan.