Ingredients List



  1. Preheat oven (180°C).
  2. Cover dried porcinis with hot water, let them soak for about 30 mins.
  3. Mince and slice other mushrooms, garlic, onions, carrots and transfer them into a baking pan.
  4. Prepare the marinade: use half of the portobello soaking water, miso paste, balsamic vinegar, chili flakes, tomato paste, 1 tbsp EVOO, add some more water if necessary, then season with salt and pepper and mix together.
  5. Cover the ingredients in the baking pan with the marinade, add 3 thyme leaves, stir well, -put into the oven for about 30-40 minutes, stir from time to time.
  6. If they’re done and caramelized, remove the pan and deglaze with a splash of white wine.
  7. Transfer the mixture into a large cooking pot, remove baked thyme branches add tomato passata and chopped tomatoes, porcini mushrooms and the remaining soaking water.
  8. Add a little more tomato paste, uncooked lentils, a few dry herbs of Provence, a tiny bit of chili flakes, another fresh thyme branch.
  9. Bring it to boil and let the sauce simmer for about 45-60 min (the longer it is cooked for the more aromatic it will get), add some more water if it gets too thick; preferably pasta water season with salt and pepper.
  10. Cook your chosen pasta to al dente.
  11. Serve with freshly cut basil, some more black pepper, a splash of EVOO and nutritional yeast