Lentil Bolognese Enriched with Walnuts

Cut the onion, carrot, celery and mushrooms into very small pieces. For the best texture (a "meaty" feel), we recommend using a food chopper to get a finely chopped mixture, but be careful not to turn it into a puree.

Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, celery and a pinch of salt. Sauté for 5–7 minutes until the vegetables soften.

Stir the chopped mushrooms and ground walnuts into the pan. Sauté for another 5–8 minutes until the water from the mushrooms evaporates and the mixture starts to brown (caramelization is the key to flavor). Add the crushed garlic, oregano and tomato paste and sauté for another 1 minute while stirring.

Pour in the balsamic vinegar to scrape up the browned bits from the bottom of the pan (deglazing). Then add the rinsed red lentils, chopped tomatoes and vegetable stock. Mix well.

Once the sauce comes to a boil, reduce the heat to low. Cook covered for 20–25 minutes, or until the lentils are completely soft and the sauce has thickened. Stir occasionally. If the sauce is too thick, add a little water.

While the sauce is cooking, cook the pasta in salted water until "al dente".

Taste the cooked sauce and season further with salt and pepper if needed. Serve poured over the pasta and sprinkle with fresh basil.