• Cooking Time: 40 minutes
• Servings: Approximately 8
• 2 onions, finely chopped
• 2 large carrots, finely chopped
• 3 stalks celery, finely chopped
• 500 g mushrooms, roughly chopped
• 4 Tbsp balsamic vinegar
• 6 cloves garlic, minced
• 1 cup lentils, rinsed
• 1 cup coconut / sunflower milk (or vegetable broth)
• 12 tomatoes, chopped
• 2 cups vegetable broth
• Tbsp tomato paste
• 2 bay leaves
• 4 tsp (or to taste) thyme
• 4 tsp (or to taste) paprika
• 4 tsp (or to taste) oregano
• 1/2 cup crushed walnuts (optional)
• salt to taste
• pepper to taste
• basil for garnish

1. Oil a large pot and heat over medium flame. Once the oil is hot, add the onions, carrots and celery, cooking for a few minutes until fragrant and the onion is becoming translucent.
2. Add mushrooms and aubergine and cook for another few minutes, allowing the mushroom to release its moisture. Add the balsamic vinegar, garlic and lentils, stirring for a few minutes.
3. Add coconut milk (or alternative), vegetable broth, tomato paste, bay leaves, thyme, paprika, oregano, salt and pepper. Stir thoroughly and bring to a boil (increasing temperature if needed). Once a boil is reached, reduce to a simmer and let cook for approximately 30 minutes, stirring occasionally.
4. More stock can be added if the mixture becomes too thick. This should be like a thick stew, not a soup.
5. Stir in walnuts, if using. Garnish with basil.

A hearty, comforting vegan alternative to this Italian favourite.