Ingredients
olive oil
1 large onion, chopped
2 diced carrots
2 diced sticks celery
2 cloves garlic, crushed
1/2 tsp dried chilli flakes
200g diced chestnut mushrooms
300g puy lentils
1 tin chopped tomatoes
3 tbs tomato puree
1tsp dried oregano
2 bay leaves
1l veg stock
Method
Heat 2 tbs oil in large pan and add onion, carrots, celery, garlic and dried chilli. Cook 10 mins until softened. Add mushrooms and cook for 5 mins until softened. Stir in the lentils, copped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook 25-30 mins until lentils are tender but not mushy and the sauce is thickened.
Nutrition
394kcals, 8.1g fat, 1.1g sats, 49.2g carbohydrate, 14.9g fibre, 23.7g protein, .9g salt