Step 1

Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.

Step 2

Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.

Step 3

Add 1/2 of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.

Step 4

Add the rest of the mushrooms and cook for 6 - 7 minutes gently.

Step 5

Add the garlic and herbs and cook for a further 2 minutes.

Step 6

Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.

Step 7

Add the lentils and mix well.

Step 8

Add the wine, bring to a simmer and reduce for 4 - 5 minutes.

Step 9

Add the stock and milk, bring to a gentle simmer then lower heat slightly and cook uncovered for 50 minutes - 1 hour or until most of the liquid has reduced. It should be at a VERY gentle simmer.

Step 10

Stir every 10 mins or so as the lentils are heavy and will sit on the bottom.

Step 11

Season to taste.

Step 12

Optional step is to add 1/4 cup cream at the end.

Step 13

I allow about a cup of sauce per person and like to add the cooked pasta straight into the sauce. Let the sauce and pasta bubble away gently for a good 3 - 4 minutes. I undercook pasta by a minute for this reason.

Step 14

Top with extra fresh rosemary and lots of parmesan cheese (or vegan alternative).