RED LENTIL SPAGHETTI BOLOGNESE

Ingredients

• 15g dried porcini mushrooms
• 1 ½ tablespoons olive oil
• ½ onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, sliced
• 2 thyme sprigs
• ½ teaspoon tomato purée
• 50ml vegan red wine (optional)
• 125g dried green lentils
• 400g can whole plum tomatoes
• 125g chestnut mushrooms, chopped
• 125g portobello mushrooms, sliced
• ½ teaspoon soy sauce
• 1 (125g) pack Profusion Organic Pea and Fava Protein Mince
• 250g Profusion Organic Red Lentil Spaghetti
• Handful fresh basil leaves