Lentil Bolognese

1: Chop the carrots, onion, celery, and garlic.

2: Pulse the mushrooms and pumpkin seeds in a food processor until they reach a mostly uniform, humbly texture (not a paste).

3: In a large pot, sauté the mushroom mixture until most of the moisture has gone. Transfer out of the pot and set aside.

4: In the same pot, add in all the aromatics and sauté until soft.

5: Add in tomato paste and seasonings, and cook until fragrant.

6: Add back in the mushrooms along with the balsamic vinegar, crushed tomatoes, and lentils.

7: Reduce heat to low and let simmer for at least 20 minutes.

8: Cook your pasta to desired consistency and serve with sauce and optionally vegan parmesan and chopped parsley.