Mushroom and Lentil Ragu

Instructions

1. Start by soaking your porcini mushrooms. Place in a jug and cover with 500ml boiling water and set aside.
2. Add the onions, celery, carrot, bay leaves and 3 thyme sprigs to pan with 2 tbsp. groundnut or olive oil. Sautee on a medium to low heat and until vegetables are starting to soften and onions caramelise.
3. Drain the porcini through a sieve lined with kitchen towel, reserving the liquid for later. Finely chop the mushrooms and add the pan. Stirring to combine.
4. Add the garlic and cook for a minute, followed by the tamari, Worcester sauce, tomato puree, stir to combine.
5. Add the cherry tomatoes, reserved porcini liquor, the lentils 2 tsp ketchup, the stock pot or cube, and a good pinch of salt and freshly ground pepper. Stir till combine and let it come to a simmer, after which reduce to a low heat and allow to cook and reduce a little for a good ½ hour, longer if you have. Stirring occasionally.
6. Once it is has reduced and thickened, check for seasoning, go easy on the salt as you have added a stock pot.
7. I often turn the heat off and cover with a lid. Allowing all the flavours to mingle. Then reheat on the hob when I am ready to serve.
8. When you are ready to serve have a fish around to remove the thyme sprigs and bay leaves. And add the leaves from the remaining sprigs and give it a good stir.
9. Serve with pasta of your choice, fresh basil leaves, vegan parm and a green salad.