Veggie Bolognese - Meat Free Monday

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 cup (200 g) red lentils, rinsed
• 3 cups (300 g) mushrooms, button or cremini, roughly chopped
• 1 tablespoon miso paste
• 1 tablespoon balsamic vinegar
• 1½ cups (400 g) chopped tomatoes
• 2 cups (500 ml) vegetable stock
• plant-based parmesan-style cheese, to serve, optional, (we used Violife’s ‘Prosociano Wedge’)
• pasta, to serve