Marry Me Lentils

Method

1. 1 Heat a good glug of oil in a saucepan over medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.
2. 2 Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently.
3. 3 Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted.
4. 4 Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.