Hearty Mushroom & Beet Bolognese – Illalangi Gourmet Foods

Ingredients

• ⅓ cup French lentils, rinsed
• ¼ cup raw cashews, soaked for at least 2 hours
• ¾ cup filtered water
• 1 lb cremini mushrooms, stems removed
• 2 tablespoons olive oil
• 1 small yellow onion, small dice
• ½ teaspoon chili flakes
• 2 cloves garlic, minced
• 1 bay leaf
• 2 medium roasted beets, small dice
• salt and ground black pepper , to taste
• 1 tablespoon light miso (I used chickpea miso)
• 3 tablespoons tomato paste
• ½ cup red wine
• 14.5 oz can crushed tomatoes
• ½ cup flat leaf parsley, chopped
• 1 lb long and wide pasta noodles of choice, such as tagliatelle or pappardelle