Vegan Spag Bol | Nigella's Recipes | Nigella Lawson

Name: Vegan Spag Bol | Nigella's Recipes | Nigella Lawson
Ingredients: 10 grams dried porcini mushrooms; 2 large onions (approx. 400g / 3 cups roughly chopped); 2 x 15ml tablespoons + 2 x 15ml tablespoons olive oil plus more as needed; 1 teaspoon + 2 teaspoons Maldon sea salt flakes or ½ teaspoon + 1 teaspoon fine sea salt, plus more to taste; 1 medium aubergine (approx. 300g / 3½ cups cut into ½ inch dice); 150 grams carrots; 1 large bunch flatleaf parsley; 3 fat cloves garlic (minced or grated); ½ teaspoon dried chilli flakes; 1 teaspoon dried thyme; 1 teaspoon smoked sweet paprika; 2 x 15ml tablespoons tomato puree; 50 grams red lentils; 100 grams green lentils; 100 grams puy lentils; 2 x 400g tins chopped tomatoes

www.nigella.com

A gorgeously rich sauce for pasta: the aubergine melts into the lentils, and the dried mushrooms bring an intense umami depth.

Keywords

Autumnal
Winter
Comfort
Italian Inspired
Dairy Free
Egg Free
Nut Free
Vegan
Vegetarian

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Ingredients

10 grams dried porcini mushrooms
2 large onions (approx. 400g / 3 cups roughly chopped)
2 x 15ml tablespoons + 2 x 15ml tablespoons olive oil plus more as needed
1 teaspoon + 2 teaspoons Maldon sea salt flakes or ½ teaspoon + 1 teaspoon fine sea salt, plus more to taste
1 medium aubergine (approx. 300g / 3½ cups cut into ½ inch dice)
150 grams carrots
1 large bunch flatleaf parsley
3 fat cloves garlic (minced or grated)
½ teaspoon dried chilli flakes
1 teaspoon dried thyme
1 teaspoon smoked sweet paprika
2 x 15ml tablespoons tomato puree
50 grams red lentils
100 grams green lentils
100 grams puy lentils
2 x 400g tins chopped tomatoes