Lentil bolognese recipe
 Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne. Each serving provides 258 kcal, 16g protein, 34g carbohydrates (of which 9g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.7g salt. ½ tbsp olive oil1 celery stick, finely chopped1 onion, finely chopped1 carrot, peeled and finely chopped100g/3½oz mushrooms, finely chopped400g tin chopped tomatoes1 tbsp tomato purée1 tsp dried oregano or thyme200g/7oz brown or green lentils100ml/3½fl oz vegan red wine500ml/18fl oz vegetable stock1 tsp yeast extract, such as Marmite (optional)½ lemon, juice only (optional)salt and freshly ground black pepper ½ tbsp olive oil 1 celery stick, finely chopped 1 onion, finely chopped 1 carrot, peeled and finely chopped 100g/3½oz mushrooms, finely chopped 400g tin chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano or thyme 200g/7oz brown or green lentils 100ml/3½fl oz vegan red wine 500ml/18fl oz vegetable stock 1 tsp yeast extract, such as Marmite (optional) ½ lemon, juice only (optional) salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Cook the pasta according to the packet instructions, drain and serve with the bolognese.