6 portions

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Ingredients

Oil from a jar of sun-dried tomatoes (for cooking)

2 cans lentils, drained and rinsed

1 small red onion, finely diced

6 cloves garlic, crushed

2 tsp fennel seeds, crushed

1 tbsp Italian seasoning

1 tsp smoked paprika

3 tbsp tomato paste

½ cup sun-dried tomatoes, chopped

2 cups vegetable stock

¾ cup unsweetened coconut cream

4 tbsp nutritional yeast

2 tsp miso paste

1 bunch fresh basil, chopped

Lemon wedges (for squeezing)

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Method

1. In a large, deep-sided sauté pan, heat a few tablespoons of oil from the sun-dried tomato jar. On low-medium heat, sauté the onion until softened. Add garlic and cook 30 seconds until fragrant.

2. Bloom the spices by adding fennel seeds and sauté until fragrant. Stir in a little extra oil, smoked paprika, and Italian seasoning. Cook briefly (do not let the spices burn).

3. Tomato flavor: Stir in tomato paste and chopped sun-dried tomatoes. Cook until everything is well combined. Turn off the heat while finishing the lentils.

4. Prepare lentils: Drain canned lentils in a fine sieve. Rinse until the water runs clear to prevent muddying the sauce.

5. Combine by adding lentils to the pan and return to medium heat. Mix well.

6. Simmer: Add vegetable stock and simmer 10 minutes. Cover for most of the time, then uncover for the last 2–3 minutes so the sauce thickens.

7. Make it creamy & cheesy: Reduce heat to low. Stir in coconut cream, nutritional yeast, miso paste, and basil until the sauce is creamy and basil is wilted.

8. Cover and let sit 5 minutes to thicken. Stir again before serving with lemon wedges for squeezing.