Nutrition: per serving
Heat the oil in a large lidded casserole over a medium heat, and cook the onions, stirring occasionally, for 10 mins until softened and starting to turn golden.
Add the garlic and plenty of seasoning, and cook for 1 min before adding the herbs and tomato purée. Cook for 3-4 mins to intensify the flavour.
Add the wine and cook for 3 mins until there is no smell of alcohol and the mixture becomes thick and sticky.
Add the walnuts and tempeh, and stir to coat them. Cook for 2 mins, stirring, then add the stock, passata, vinegar and lentils. Reduce the heat to low-medium, stir until combined and simmer, part-covered with the lid, for 15 mins
Toss in the cavolo nero for the final 2 mins of cooking. Meanwhile, cook the pasta in plenty of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water. Add the pasta to the sauce with enough of the pasta cooking water to loosen. Serve in bowls, drizzled with olive oil and with the parmesan scattered over.
