Lentil bolognese with spaghetti

Heat the olive oil in a large pot or deep pan over medium heat. Fry the onion, carrot and celery for 5 minutes, stirring occasionally, until softened.

Add the garlic, oregano and thyme, and cook for 1 more minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly - this step deepens the flavor and shouldn't be skipped.

Rinse the lentils and add them along with the vegetable stock. Bring to a boil, then reduce the heat and simmer covered for 10 minutes.

Stir in the canned tomatoes and simmer uncovered over gentle heat for about 12 minutes, stirring occasionally, until the lentils have broken down and the sauce is thick, with a texture similar to a meat sauce. If it looks too thin, simmer a little longer; if too thick, stir in a splash of water.

Stir the balsamic vinegar and soy sauce into the sauce, and season with salt and pepper to taste - lentils generally need more seasoning than mince does.

While the sauce simmers, cook the spaghetti in well-salted water according to the package instructions until al dente. Reserve a splash of the pasta water before draining.

Toss the pasta through the sauce, adding a splash of the reserved pasta water if needed to bring it together. Serve topped with nutritional yeast (or grated parmesan) and chopped parsley.