Lentil Ragu serves 6
200g onions, diced
1 tbsp garlic paste/1 clove, crushed
2 carrots, diced
1 stick celery, diced
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
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.