½ onion – small dice (1cm)
1 small carrot – small dice (1cm)
¼ celery – small dice (1cm)
2 clove garlic – finely diced
2 tsp Mediterranean blend
1 290g tin mushrooms – roughly chopped – water reserved 50g red split lentils
½ tin chopped tomatoes
½ stock cube
ketchup, parmesan, chilli
|Prepare vegetables as described.|
Cook pasta until done (after 10 – 12 mins it should be soft to touch), drain & reserve.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft (2 – 4 mins).
Add carrot & celery keep cooking over medium heat until soft (3 – 4 mins).
Add garlic and cook out for 1 minute before Mediterranean blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add mushrooms, lentils, tinned tomatoes, mushroom water & stock cube. Stir bring to a simmer and cook gently with a lid checking occasionally and adding water if required for 15 – 18 mins, (or until lentils are nice & tender).
Finally taste and adjust seasoning (salt, pepper, tabasco ketchup).
Serve with pasta and optional extras.