Serves four. Ready in around an hour.
Rich + warming. Packed with Protein, Thiamine and Vitamin B6.
grate two large carrots (skin on) / fine chop two large celery sticks / fine dice one aubergine / fine chop one white onion / mince two tsp garlic / crumble one block of natural fermented tofu / one cup dark green lentils / 750ml organic passata / one tbsp tomato puree / sea salt to taste / tsp cracked pepper / two to three tbsp balsamic vinegar / two tbsp extra virgin olive oil / two tsp marmite
+ Rinse the lentils then soak in a pan under two or three cm of cold water.
+ Meanwhile, heat the oil in a large oven-proof pan/casserole dish — add the onions and fry until translucent.
+ Add garlic and cook for a few minutes before adding the celery and grated carrot. Fry on a gentle heat for twenty minutes, to soften.
+ Bring the pan of lentils to a gentle simmer for twenty minutes.
+ In the meantime, add the aubergine and crumbled tofu to the vegetables and break with a spoon to get a ‘mince’ consistency. Fry for five minutes, then add the balsamic and cook for another five, increasing the heat.
+ Add the passata, puree and marmite to the pan. Season well with salt and pepper — stir to combine.
+ Simmer for fifteen minutes or so, check for seasoning then serve — either with spaghetti noodles or courgette/celeriac ribbons.