Ingredients

• Olive oil1 tbsp
• Onions½ cup
• Garlic4 cloves
• Carrots2 pieces, diced
• Celery4 sticks, diced
• Mushrooms½ cup, diced
• Walnuts2 tbsp
• Italian seasoning1 tbsp
• Spices, paprika1 tsp
• Salt1 tsp
• Spices, chili pepper flakes⅛ tsp
• Tomatoes2 cups
• Lentils2 cups
• Water1 cup
• Pasta600g

Steps

1. 1. Cook your lentils according to package directions. Drain and set aside.
2. 2. In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté.
3. 3. Add the garlic, sauté until transparent, around 4 minutes.
4. 4. Add the diced carrots, celery, mushrooms and walnuts. Sauté for 5 minutes until tender.
5. 5. Add the Italian seasoning, paprika, salt and red pepper flakes, stir to combine.
6. 6. Pour in the crushed tomatoes and stir, add ½ cup water if the sauce is a little thick, bring to a gentle simmer and cook for 5 minutes.
7. 7. Transfer the sauce to a food processor and pulse several times, making sure to keep the sauce slightly chunky.
8. 8. Return the sauce to the pan along with the cooked lentils and ½ – 1 cup water or vegetable stock.
9. 9. Bring to a simmer and cook for 5-10 minutes or until the sauce begins to thicken.
10. 10. Season to taste. Serve warm with your favorite pasta.