½ cup lentils (use either puy lentils or beluga as they both stay firm when cooked)
1 cup good-quality vegetable stock
olive oil, coconut oil or ghee (note this is not vegan) for sautéing
1 brown onion, diced finely
3 garlic cloves, diced finely
600 grams portobello or swiss brown mushrooms, chopped roughly
1 teaspoon finely chopped rosemary leaves
¼ cup red wine
2 x 400 gram tins cherry tomatoes (tomatoes chopped in juice or passata is also fine)
1 tablespoon tamari soy sauce
sea salt and ground black pepper to season
1 carrot and 1 zucchini per person to use as "noodles"
fresh basil leaves
Rinse the lentils and place in a saucepan with the stock. Bring to the boil before reducing to a simmer. Cook with a lid slightly ajar for 20 minutes until tender.
Heat a generous amount of oil in a sauté pan over a medium heat. Add the onions and garlic. Cook gently until the onion is translucent. Add the mushrooms and rosemary. Sauté for 5–10 minutes, moving frequently, until the mushrooms have softened and become glossy. Add the lentils, red wine and tomatoes.
Bring to a boil and then simmer for 40–45 minutes until the sauce is rich and thickened. Add the tamari and season to taste with sea salt and ground black pepper.
Use a spiraliser or a vegetable peeler to create "pasta" with the vegetables. Serve raw or sauté briefly in a very hot pan to warm.
To serve: Top vegetable noodles with the lentil and mushroom sauce. Sprinkle with pine nuts and top with fresh basil.