Mushroom and Lentil Ragu with Rose Harissa

Ingredients

1. 1

   Blitz the onion, carrot, celery and garlic in a food processor until roughly chopped - this is your soffritto.

2. 2

   Warm a big glug of oil in a large pot with a good pinch of salt, add the soffritto and cook for 15 minutes until softened.

3. 3

   While that cooks, pulse the mushrooms and puy lentils in the processor until roughly chopped.

4. 4

   Stir the rose harissa into the soffritto and cook it out for 3 minutes.

5. 5

   Add the mushrooms and lentils and cook for 15 minutes, until the liquid the mushrooms release has cooked away.

6. 6

   Pour in the chopped tomatoes and leave to simmer over a low-medium heat for 30 minutes.

7. 7

   Cook the pasta, then add it to the sauce with 200ml of the pasta water and toss until every piece is coated.

8. 8

   Finish with parsley and serve.