Ottolenghi's Vegetarian Oven Ragù | Climate-Friendly Cooking 🥕

Ingredients

• 250 g carrots
• 300 g onions
• 300 g mushrooms
• 50 g dried porcini mushrooms
• 4 cloves of garlic
• 30 g olive oil
• 1 tin of tomatoes (400 g)
• 10 g miso paste
• 4 tablespoons tomato puree
• 1 pinch of cayenne pepper
• 1 teaspoon smoked paprika powder
• 90 ml soy sauce
• 2 teaspoons cumin
• 1150 ml vegetable stock
• 160 g coconut cream or thick coconut milk
• 100 ml red wine
• 180 g dried beluga lentils
• 100 g pearl barley
• Salt and pepper
• as a side dish: 700 g pasta
• as garnish: 70 g Parmesan cheese