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serves 4


4oz of red lentils 1 onion finely chopped 2 cloves of garlic pressed 2 celery stick finely chopped 2 carrots grated 6 mushrooms finely chopped 200ml water 1 bottle passata (sieved tomatoes) 1 heaped tablespoon of tomato puree 1 teaspoon dried oregano 1 teaspoon dried basil 1 tablespoon red wine (optional) 1 tablespoon Worcester sauce (or tamari) Black pepper 1 bay leaf


Wash the lentils well. In a large saucepan or wok, gently fry o the onions, garlic, celery, mushrooms and carrots for a few minutes. Add in all the other ingredients, bring to the boil and simmer for 30 minutes. Serves 4 so can freeze some for another time. Versatile to serve on Bed of cabbage Whole grain brown rice Cauliflower rice Spiralised courgette Jacket potato Make into Shepherd pie Cold in Gem lettuce leaves

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