Mushroom and Lentil 'Bolognese'

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