Ingredients
2 tbsp rapeseed
1 red onion
1 large carrot
2 sticks celery
3 garlic cloves, 2 finely sliced, 1 crushed
1 tbsp fresh rosemary
1 tbsp tomato purée
250g chestnut mushrooms, quartered
15g dried mushrooms, rehydrated in 150ml water
1 tbsp plain flour
300ml vegetable stock, made with ½ stock cube
400g chopped tomatoes
1 tbsp balsamic vinegar
2 x 410g tinned lentils, drained
400g baking potatoes, sliced very thinly
1 red onion
1 large carrot
2 sticks celery
3 garlic cloves, 2 finely sliced, 1 crushed
1 tbsp fresh rosemary
1 tbsp tomato purée
250g chestnut mushrooms, quartered
15g dried mushrooms, rehydrated in 150ml water
1 tbsp plain flour
300ml vegetable stock, made with ½ stock cube
400g chopped tomatoes
1 tbsp balsamic vinegar
2 x 410g tinned lentils, drained
400g baking potatoes, sliced very thinly
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