Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese
Prep:20 mins
Serves 6
30g dried porcini mushrooms3 tbsp olive oil1 onion, finely chopped2 carrots, finely chopped2 celery sticks, finely chopped4 garlic cloves, slicedfew thyme sprigs1 tsp tomato purée100ml vegan red wine (optional)250g dried green lentils2 x 400g cans plum tomatoes250g pack chestnut mushrooms, sliced250g pack portobello mushrooms, sliced1 tsp soy sauce1 tsp yeast extract
STEP 1Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.STEP 2Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.STEP 3Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.STEP 4Stir in the yeast extract. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.
