During the coronavirus lockdown, it can be difficult to come up with meal ideas, especially when access to fresh food is limited. This veggie sauce made with stock cupboard ingredients is a great basis for so many staple dishes. 

Try serving it with pasta for a classic vegetarian bolognese or add kidney beans and a sprinkling of chilli flakes to serve with rice or taco shells. 

Serves 2

Prep: 10 minutes

Cook: 35 minutes

Ingredients

1tbsp olive oil

1 onion

1 garlic clove

1 large carrot

1x 400g tin of chopped tomatoes

1x 400g tin of green lentils in water

1tbsp tomato purée

1 vegetable stock cube

50ml red wine (optional)

1 bay leaf 

1tsp balsamic vinegar

½tsp mixed dried herbs

Salt and pepper to season

Instructions 

1. Peel and finely slice the onion, garlic and carrot.

2. Heat the olive oil in a medium pan on a low heat and add the onion. 

3. Gently cook the onion until it is softened.

4. Add in the garlic and carrot and cook for a further 5 minutes until the carrot has softened.

5. Drain and add the lentils. 

6. Pour in the chopped tomatoes, tomato purée, wine and balsamic vinegar. Stir to combine.

7. Crumble in the stock cube and add the bay leaf and herbs.

8. Pour in 50 ml of water and bring to the boil.

9. Reduce to a medium-low heat and simmer for 20 minutes. Season with salt and pepper. For an even richer flavour, leave to simmer for longer. 

Written by Rosie

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