Serves 4
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
- In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.
- Add in all the other ingredients, bring to the boil and simmer for 30 minutes.
- 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
