1 heaped tsp "chicken" or vegetable stock / bouillon powder
1 rounded tsp dried mixed Italian herbs
1 tsp balsamic vinegar
1 small (375g) jar tomato and basil pasta sauce / your favourite
Instructions
Fry or dry fry / water sauté the onions and garlic for a few minutes whilst you chop the other veggies.
Add the celery, carrot and mushrooms and sauté for another 10 minutes over a gentle heat.
Add all the other ingredients, bring to the boil, then turn down and simmer for 30 minutes or until the lentils are soft. Cover if required to cook longer without reducing volume.
Test for seasoning, add more water if too thick.
Use immersion blender if required to thicken / smooth the sauce as required.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/02/19/2-lentil-bolognese/