麻豆社

Ingredients - Feeds 4

1 large onion, finely chopped

1 carrot, quartered

250g mushrooms, quartered

1 tin of chopped tomatoes

2 tbsp tomato puree

500ml vegetable stock

2 tbsp tamari sauce

2 tbsp balsamic vinegar

250g dried green lentils

2 tsp dried oregano

1 tsp dried thyme

Seasoning - bay leaf

Whole-wheat spaghetti

optional -

Fresh parsley, finely chopped

Cheese -

Method:

1. Prepare by chopping up all the vegetables.
2. Heat up a large deep pan and add little oil. Add onion with a pinch of salt. Stir occasionally for about 5 minutes or until soft and translucent.
3. Add carrots, and mushroom and fry further 5 minutes.
4. Then add herbs and then balsamic vinegar and tamari sauce.
5. Then add tomatoes, tomato puree and vegetable stock. Stir well and bring to a gentle simmer.
6. Next, add the lentils into the same pan. Add lots of seasoning and then bring the pan to the boil.
7. Then reduce the heat to low and cover with a lid to simmer gently for about 30 minutes.
8. Then remove the lid and continue simmer gently for 10 further minutes until it has reduced and is thick and glossy. Taste and adjust the seasoning.
9. Serve ladled over the spaghetti and add fresh parsley on top.
10. This can keep up to 3 days in the fridge or 3 months in the freezer. Defrost slowly in the fridge, then reheat until piping hot.