TESTED – 5+ Times
- 2 tablespoons olive oil
- 5 garlic coves, minced
- 2 bay leaves
- 1 teaspoon red chilli flakes
- 1 large red onion, finely diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 100g mushrooms, chopped
- 1 teaspoon caramelised balsamic vinegar
- 1 X 400g can lentils (with aquafaba or liquid)
- 1 X 700g pasta sauce
- 200g canned diced tomato
- 1 tablespoon miso paste
- 1 teaspoon freshly chopped thyme
- 1/2 teaspoon freshly chopped rosemary
- 10 basil leaves, roughly torn
- handful of parsley, freshly chopped
- salt to taste (1/2 teaspoon)
- freshly ground black pepper
- extra basil leaves, to serve
- Heat oil in a large casserole pot or Dutch oven on medium. Add garlic, bay leaves and chilli. Sauté for a few seconds until garlic starts turning golden. Add onion, oregano and basil. Sauté for a couple of minutes until onion starts caramelizing.
- Add mushroom and continue cooking, tossing occasionally until mushrooms start browning. Add balsamic vinegar to deglaze the pan and mix well.
- Add lentils (along with the soaking liquid in the can), pasta sauce, tomato, miso, thyme, rosemary, basil, parsley, salt and pepper. Mix well.
- Reduce heat to medium low. Cover partially and simmer for 30-40 minutes, stirring occasionally to avoid sticking. If the sauce is too thick for your liking, add a bit of water (1/4 cup) to thin it out.
- Adjust seasoning if required and serve hot over spaghetti. Garnish with fresh basil leaves. Serve with a nice basil pesto and a grating of parmesan (for a non-vegan meal).