Vegan Bolognese

Olive oil, 1 tbs
Brown onion, 1 large, diced
Garlic, 4 cloves, crushed
Dried oregano, 1 tsp
Dried thyme, 1 tsp
Kosher salt, 1 tsp or to taste
Freshly ground black pepper, to taste
Tomato paste, 150ml
Red wine, 1/2 cup
Vegetable or chicken stock, 720ml
Dried red lentils, 1 cup
Walnuts, pecans or pistachios, 1/2 cup, chopped and toasted
Crushed tomatoes, 1 400ml can
Your favourite paste, cooked al dente
Balsamic, 1 tbs
Parsley, or basil, washed and chopped to serve

Soak lentils in water for 30 minutes

Fry onions in oil, add a pinch of salt. Fry on medium heat for 5-10 minutes or until softened.

Add garlic, thyme, oregano, salt, pepper and cook for 60-90 seconds.

Add tomato paste and cook 2-3 minutes to caramelise.

Add the wine, and simmer for a few minutes to evaporate the alcohol.

Add the stock and stir.

Add lentils and nuts and stir.

Simmer for 20 minutes.

Add crushed tomatoes and simmer for 15-20.

Add balsamic vinegar.

Serve with pasta and sprinkle parsley.