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Export 14 ingredients for grocery delivery
Step 1
1 Pour the broth into a microwave-safe bowl or liquid measuring cup and microwave on HIGH until hot, 1 to 2 minutes
Step 2
2 Add the dried mushrooms and soak for 10 minutes, then pour the broth through a fine-mesh strainer to catch any grit
Step 3
3 Rinse the mushrooms, squeeze out the extra water and chop them
Step 4
4 While the mushrooms are soaking, in a Dutch oven over medium heat, heat 1 tablespoon of the oil until it shimmers
Step 5
5 Add the onion, carrot, celery, garlic, 1/2 teaspoon of salt and the pepper, and cook, stirring occasionally, until soft, 8 to 10 minutes
Step 6
6 Pour in the mushroom broth and chopped mushrooms, and add the tomato paste and tamari, stirring to combine
Step 7
7 Bring to a simmer, then add the tomato puree and lentils
Step 8
8 Return to a simmer and cook until the mixture thickens and the flavors have melded, 15 to 20 minutes
Step 9
9 While the lentil mixture is cooking, bring a large pot of salted water to a boil
Step 10
10 Cook the spaghetti until al dente according to the package instructions
Step 11
11 Drain well
Step 12
12 Meanwhile, in a large nonstick skillet over high heat, heat 1 teaspoon of the oil until it shimmers
Step 13
13 Working in batches to avoid overcrowding the skillet, add a layer of mushrooms and let it cook without disturbing until lightly browned on one side, 1 minute
Step 14
14 Flip the mushrooms and cook on the other side until lightly browned, 1 minute
Step 15
15 Transfer the cooked mushrooms to the lentil mixture
Step 16
16 Continue with the remaining mushrooms, adding 1 teaspoon of oil before frying each batch, and adding more oil as needed
Step 17
17 Stir the parsley into the sauce
Step 18
18 Taste, and season with more salt as needed
Step 19
19 Add the spaghetti to the sauce and toss until thoroughly coated, and serve hot