Late in from work, I promised to make the Teen something tasty for dinner to be ready when she arrived in from college. Not a lot in the fridge but still enough to make a tasty pasta sauce. I’ve slow cooked meat ragu before so I wondered if I could make a vegan version. At that time of the day, I simply wanted to prepare something which ticked all the boxes but didn’t exhaust me making!

Into the kitchen and I find vegetables, tins of tomatoes, lentils and some wine so I get to work. I let it cook at a low heat and like the meat version, it became richer with the cooking. Served up with penne, it made a very happy Teen. And we discovered that it freezes well too. Win win!

Serves 4

Ingredients
2 tbsp, olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, diced finely
4 oz mushrooms, chopped finely
1 roasted red pepper, cut into thin slices
4 oz green lentils, rinsed
1 glass red wine
2 tbsp, tomato puree
1 tbsp, dried parsley
1 heaped tsp, dried basil
2 tins, chopped tomatoes
1 heaped tsp, sugar
Ground black pepper and sea salt to season

Method
1. Heat the oil and cook the onion over a medium heat until soft (about 8 mins)
2. Add garlic and cook for a further 2 minutes
3. Add carrots, mushrooms and lentils cooking for another 4 minutes
4. Add red pepper
5. Add red wine and cook for 2 minutes
6. Add herbs, tomato puree, tins tomatoes and sugar
7. Season with salt and pepper
8. Bring to the boil and then reduce
9. Cook over a low heat for 3 hours
10. Serve with a pasta of your choosing