Ingredients (serves 3–4) • 1 tbsp olive oil (plus extra from the sundried tomato jar) • 1 onion, finely chopped • 3 garlic cloves, minced • 250g mushrooms, sliced (chestnut or mixed work best) • 2 tsp smoked paprika • 1 tsp dried thyme (or mixed herbs) • 2 tbsp tomato purée • 400g tin chopped tomatoes • 700ml vegetable stock • 100g sundried tomatoes, roughly chopped • 200g dried green or brown lentils (rinsed) • Salt & pepper, to taste • 1 tbsp balsamic vinegar (optional, for richness) • Fresh parsley, to garnish
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Method Heat olive oil in a large pan. Add onion and cook 3–4 mins until soft. Stir in garlic and mushrooms; cook until the mushrooms start to brown. Add smoked paprika, thyme, and tomato purée. Cook for 1 min to release the flavours. Stir in chopped tomatoes, sundried tomatoes, lentils, and vegetable stock. Bring to a boil, then reduce to a gentle simmer for 30–35 mins, stirring occasionally, until lentils are tender and sauce thickens. Stir in balsamic vinegar (if using) and season to taste with salt and pepper. Spoon over creamy mash
