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PdfPour boiling water over dried mushrooms in a bile, cover with plate, soak for 30 min
Finely chop carrots, celery, onions, rosemary
Heat a large pot, once warm add olive oil, let it warm up and add carrots, celery, onions, rosemary, bay leaves and salt -
Cook on high heat for 5 min until veggies start to brown, turn down heat and cook for 45 min to an hour (soffritto)
Cook French lentils, combine with 4 cups water, bring to boil, turn down heat and simmer covered for 20-25min until soft
Once soffrito is ready add tomatoes, chopped mushrooms, cooked lentils, red wine, salt, and sugar, cool on medium for 10-15 min
Cook pasta, serve with nutritional yeast and chopped castlevetrano olives