Rinse the lentils thoroughly and place in saucepan on a medium heat. Once lentils have started to soften (around 10 mins at a rolling boil) add in the tin of tomatoes, tomato paste, two teaspoons of Worcester sauce, one flat teaspoon of hot English mustard and a heaped teaspoon of Italian herbs. Simmer for 15 mins and turn off heat.
Serve over pasta with a sprinkle of parmesan.
This sauce improves overnight so I will often make up a batch to do several meals. It works well for lasagne and as a tomato base for pizza.
Place one tablespoon of olive oil in the frying pan.
Add garlic to cold oil and heat the pan. When garlic begins to brown add the onion and celery and fry until they start to soften. If you are adding in veggie sausage – cut to bite size and add to the pan – fry until brown on all sides.
Open tins of beans, tomato and potato – rinse the kidney beans thoroughly.
Add potatoes and stir to cover with oil. Fry until browning. Add in beans and tomatoes and tomato paste, two teaspoons of Worcester sauce and one heaped teaspoon of hot English mustard.
Stir thoroughly and lower heat. Simmer for 10 minutes and remove from heat.
Serve in a bowl. Optional – add a sprinkle of parmesan.
This is a hearty dish that can be increased to large proportions to serve a crowd. Chilli can be added with the garlic to add heat.