Step 1
Heat the olive oil in a large heavy bottom pan over medium-high heat. Add the onion, celery and carrots and cook, stirring occasionally for about 8 minutes. Add the mushrooms and garlic and continue to cook, stirring occasionally, for about 6 minutes longer. Stir in the tomato paste and mix until all the veggies are evenly coated. Add the red wine and bring to a boil, reduce the heat to medium and add the lentils, diced tomatoes, veggie broth, thyme, oregano, salt and crushed red pepper flakes. Bring the mixture back up to a boil, reduce the heat to medium and simmer for 30 minutes, or until the lentils are tender.

Step 2
While the ragù simmers bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of liquid to add to the ragù if needed.

Step 3
Prepare the almond crumble by combining all the ingredients in a small food processor or blender. Process until it becomes the texture of a fine meal. Taste and adjust seasonings as needed.

Step 4
Divide pasta between bowls, top with the ragù, minced parsley and plenty of almond crumble.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.