Lentil & seed ragù with rice

What you need

• ·130g red lentils
• ·300g passata
• ·200g chestnut mushrooms
• ·100g basmati rice
• ·100g carrots
• ·25g mixed seeds
• ·10g garlic
• ·12g olive oil

Method

1. 1Fry the mushrooms hard and dry first until they brown, then chop them small — this is what gives a meat-free ragù its body.
2. 2Oil, grated carrot and garlic, 6 minutes.
3. 3Lentils, passata and a mug of water. Simmer 25 minutes until thick enough to sit on a spoon.
4. 4Seeds toasted in a dry pan and scattered over at the end for bite.
5. 5Rice alongside, or pasta if wheat is fine.

Browning the mushrooms separately is the whole difference. Thrown in raw they just water it down.

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