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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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