This veg ragu really is something special, and it's perfect with a whole range of carbs - think pasta, rice, cous cous, bread, it works with them all! It also freezes really well so if you're into batch cooking, this is for you.
Roughly and finely chop the mushrooms, leaving the stalks, then grate or blitz the carrots and shallot in a food processor.
Heat a large, deep frying pan over a medium heat with a big glug of extra virgin olive oil. Tip in the mushrooms, carrot and shallots with a pinch of salt, and stir. Fry for roughly 15 minutes until everything softens and all the moisture evaporates, adding the garlic in once everything begins to soften.
Once the moisture has evaporated, add the tomato paste, miso, ground cumin and five spice with another splash of oil if needed. Stir everything together until fully combined then fry until the mixture deepens in colour and begins to caramelise.
Then add the lentils, chilli oil and 2 tins of tomatoes. Add 1 tin of water then cover, lower the temperature and simmer for as long as desired to intensify flavour, around 20 minutes.
Season to taste with salt and pepper then serve with anything you like - pasta bake, toastie, over rice with cucumber!
