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Vegan Spag Bol

Ingredients

• 10 grams dried porcini mushrooms
• 250 millilitres water from a freshly boiled kettle
• 2 large onions (approx. 400g / 3 cups roughly chopped)
• 2 x 15ml tablespoons + 2 x 15ml tablespoons olive oil plus more as needed
• 1 teaspoon + 2 teaspoons sea salt flakes or ½ teaspoon + 1 teaspoon fine sea salt, plus more to taste
• 1 medium aubergine (approx. 300g / 3½ cups cut into ½ inch dice)
• 150 grams carrots
• 1 large bunch flatleaf parsley
• 3 fat cloves garlic (minced or grated)
• ½ teaspoon dried chilli flakes
• 1 teaspoon dried thyme
• 1 teaspoon smoked sweet paprika
• 2 x 15ml tablespoons tomato puree
• 50 grams red lentils
• 100 grams green lentils
• 100 grams puy lentils
• 2 x 400g tins chopped tomatoes
• 400 millilitres cold water

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