For the base:
2 Onions
4 Carrots
6 Celery Stalks
10 Garlic Cloves
275g Portobello Mushrooms
90g Tomato Purée
400g Cooked Puy Lentils
800g Tinned Chopp Tomatoes
4 Tbsp Miso Paste
700ml Vegetable Stock
2 Tbsp Olive Oil
For the Mushroom & Lentil Ragù With Red Pepper Sauce & Tahini:
50g Toasted Flaked Almonds
120g Roasted Red Peppers
1 Tbsp Red Wine Vinegar
1 Garlic Clove
15g Parsley
2 Tbsp Tahini
Bread, to serve
For the Spiced Lentils with Couscous and Buttered Pine Nuts:
100g Couscous
25g Parsley
30g Pine Nuts
1 Tbsp Butter
1 Tsp Ground Cumin
1 Tsp Ground Cinnamon
80g Dried Apricots
For the Mushroom & Lentil Gnocchi:
500g Fresh Gnocchi
4 Tbsp Double Cream
20g Parmesan
15g Chives