• 3tbspolive oil
• 1onion, diced very small
• 1carrot, diced very small
• 1celery stalk, diced very small
• 1star anise
• 2garlic cloves, crushed
• 150g puy lentils, rinsed
• 200ml vegan red wine
• 3tbsptomato puree
• 1x 400g tin chopped tomatoes
• 15g miso paste
• 1tspsalt
• 2bay leaves
• 1x 400g tin of adzuki, borlotti or kidney beans, drained
• Basil leaves for serving

Instructions

1. 1

   I blitz the onion, carrot and celery together to avoid the chopping, this also makes the veg nice and fine

2. 2

   Heat the oil in a pan and fry the blitzed veg and the star anise until soft and starting to caramelise. About 10 minutes

3. 3

   Cooking the veg slowly is important so don't rush this step

4. 4

   Add the garlic and cook for a few more minutes

5. 5

   Stir in the lentils, then add the wine, scraping the bottom of the pan as it bubbles up

6. 6

   Add the tomato puree and stir until the wine has evaporated and the paste starts to smell fragrant

7. 7

   Add the tomatoes, miso paste and salt

8. 8

   Tuck in the bay leaves

9. 9

   Bring to the boil and reduce the heat and simmer, uncovered for about an hour, or until the lentils are tender

10. 10

    Add about 300ml water during this step to stop it drying out

11. 11

    When the lentils are cooked add the beans and gently simmer again to warm through

12. 12

    Remove the bay leaves and star anise from the sauce

13. 13

    Serve over pasta with a scattering of basil leaves