Sort ingredients
klc123
QR Code
Listen
Pdf
Heat 1 tbsp olive oil in a pan, sweat the vegetables and basil stems (minus the courgette & mushrooms) with a pinch of salt and fresh thyme.
After 5 minutes, add the courgette and mushrooms. Sweat this down for around 10-15 minutes until you see the bottom of the pan starting to colour.
Tip in the wine and reduce on a high heat for 3 minutes, add in the lentils, the passata, tomato puree, crumbled stock cube and 1 tbsp yondu sauce.
Fill the passata tin up with 150ml water and add, turn the heat down. Season with black pepper and 2 tbsp balsamic.
Leave to simmer on a medium heat for 25-30 minutes until thickened and reduced., an extra splash of yondu if it needs and tear in fresh basil.