4 tablespoons olive oil
2 onions, chopped
1 teaspoon salt
2 sticks celery, finely chopped
2 medium carrots, finely chopped
200g shiitake mushrooms, sliced
250g portabello mushrooms, chopped
Half a cup chopped parsley
3 cloves garlic, finely chopped
3 tablespoons tomato paste
Half a cup red wine, optional
1 x 400g can chopped tomatoes
1 x 400g can lentils, drained
250mls vegetable or mushroom stock
Salt and pepper to taste
To serve, spaghetti, fresh basil, and parmesan cheese
Heat 2 tablespoons of the olive oil in a heavy based saucepan, over a medium/low heat.
Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.
Add the remaining 2 tablespoons of oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.
Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock.
Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.