1. Prepare Vegetables

   Prepare vegetables: dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).

   • 8 , finely diced Cremini Mushrooms
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 1/2 , finely diced Yellow Onion
   • 2 , minced Garlic Cloves
   • 6 , minced Sundried Tomatoes in Oil
   • 4 sprigs , leaves picked & chiffonade Basil Leaves
2. Create Sauce

   Heat a large skillet over medium-high heat. Add olive oil to skillet and sauté onions, garlic, celery, carrots and mushrooms with a pinch of salt, stirring occasionally, for 5 minutes or until soft. Add sun dried tomatoes, tomato purée, thyme and red wine, scraping the bottom of the skillet, and let wine reduce by half.

   • 2 Tbsp Extra Virgin Olive Oil
   • 130 g Tomato Purée
   • 3 sprigs Fresh Thyme
   • 120 ml Red Wine
3. Create Sauce (continued)

   Add rinsed lentils and vegetable stock and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry. Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.

   • 100 g , rinsed French Du Puy Lentils
   • 950 ml Vegetable Stock
   • 1/2 tsp Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook pappardelle until al dente, firm to bite but not soft.

   • 500 g Pappardelle
   • 4 L Water
   • 1 tsp Salt
5. Serve & Enjoy!

   Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!

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By Innit Culinary Team