Meanwhile, put the porcini mushrooms into a small bowl and cover them with 250 ml of boiling water. Let them soak for 10–15 minutes, then strain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. You can start this step while you prep the ingredients.

Using a skillet, lightly toast sunflower seeds over medium heat, transfer to a plate to cool.

Add the peeled and roughly chopped onion, carrot, and celery to a food processor. Pulse until finely chopped. Alternatively, chop very finely by hand.

In a large deep skillet, heat the oil over medium to medium-high, add the vegetable mixture along with a pinch of salt and cook for 7-8 minutes, until the vegetables start to soften.

Add the mushrooms to the food processor and pulse again until finely chopped. Then transfer the mushrooms, along with the minced garlic to the pan with vegetables. Cook for 7-8 minutes, stirring occasionally.

Add the soaked porcini and reserved mushrooms soaking liquid to the pan. Followed by the the canned tomatoes, tomato purée, water (use to rinse the cans), thyme, rosemary, and miso paste. Season with salt and pepper, to taste.

Stir to combine, then keep cooking at a gentle simmer over medium to medium-low, partially covered with a lid, for 20–25 minutes. Remove the rosemary sprig.

Transfer the toasted sunflower seeds to the food processor and pulse until reaches a crumbly texture.

Add the ground sunflower seeds and cooked lentils to the pan and cook for another 5 minutes. The sauce will be thick and rich. Taste, and adjust seasoning, as desired.

Meanwhile, cook your choice of pasta according to the packet instructions, reserving a little cooking liquid to thin the bolognese sauce, if desired. Once the pasta is al dente, drain it and divide between serving bowls. Top with your desired amount of sauce and garnish a sprinkle of chopped parsley.

Enjoy!