If, like me, you're a veggie who misses the rich, dark taste of mince and doesn't necessarily want to use a meat substitute to recreate the taste, then this recipe is for you. It's dark and warming and nourishing and filling and just, well, gorgeous!
For 6-8 generous portions you need:
1 tbsp oil
1 large onion, chopped
3 cloves garlic, crushed
300g mixed lentils: I use red, green, puy and brown.
1.5 litres of dark stock (vecon is a good one to use)
2 tbsp tom puree
2 tbsp shoyu/soya sauce
1 tsp marmite
Begin by sauteeing the onion and garlic gently. After about 5 mins add the lentils and fry for a further few mins. Then add the stock and everything else and bring to the boil. Reduce the heat and simmer for an hour or so. You want the red lentils to be completely mushed into the sauce, thickening it. If you want you can also add diced swede, carrot, parsnips, celariac etc to this. But it's equally nice without. It's lovely served with steamed veggies and mash or you can use it as a base for shepherds pie.
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