Ingredients:
120g red lentils, rinsed
1 onion, finely chopped
2 garlic cloves, minced
2 celery sticks, finely chopped
2 carrots, grated
6 mushrooms, finely chopped
200ml water
400g tomato passata
1 heaped tbsp tomato purée
I tsp dried oregano
1 tsp dried basil
1 tbsp red wine (optional)
1 tbsp Worcestershire sauce (or tamari)
Black pepper
1 bay leaf
Method:
1. In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.
2. Add in all the other ingredients, bring to the boil and simmer for 30 minutes.
3. Serve with/on one of the following:
Bed of cabbage
Whole grain brown rice
Cauliflower rice
Spiralised courgette
Jacket potato
As part of shepherds’ pie
Cold in little gem lettuce leaves
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