Ingredients:

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200g onions, diced

1 tbsp garlic paste/1 clove, crushed

2 carrots, diced

1 stick celery, diced

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500g ready cooked puy (brown) lentils

600ml vegan beef stock (or veg stock)

2 bay leaves

4 tsp soy sauce

1 tsp Worstershire Sauce

2 cloves black garlic, mushed

2 Tbsp crème fraiche

Rapeseed/vegetable oil

S&P

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Method:

• Heat 2 Tbsp oil in a medium sized saucepan. Add the onions, celery and carrots, along with the tbsp garlic paste. Cook on a low-medium heat for 10-12mins until the vegetables have softened. 

• Add the lentils and stock, along with the bay leaves, soy sauce, worstershire sauce and black garlic. Give this a good stir. Bring to the boil and turn down to simmer for 30 mins.

• Take out the bay leaves and season to taste, adding a little more stock to loosen if needed.

• Swirl through the crème fraiche if using and serve on some fluffy rice.

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