Mushroom & Lentil Ragù with Red Pepper Sauce & Tahini

Start by making the mushroom & lentil ragu. Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!

Heat a glug of olive oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.

Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper. Optional: if you're batch cooking the mushroom and lentil ragù for the week, portion it out now into Tupperware containers.

For the red pepper sauce, add most of the almonds, drained red pepper, red wine vinegar and peeled garlic to a blender, blitzing until smooth. Add a glug of olive oil and keep blitzing until you’ve reached the desired consistency (it should be drizzle-able). Season with salt and pepper.

Finely chop the parsley.

To serve, divide the lentils between bowls. Top with the red pepper sauce, a drizzle of tahini, the remaining almonds and a scattering of parsley. Scoop with warm bread and enjoy.