Vegan ragu

Ingredients

• 30g dried porcini mushrooms
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 4 garlic cloves, sliced
• few thyme sprigs
• 1 tsp tomato purée
• 100ml vegan red wine (optional)
• 250g dried green lentils
• 2 x 400g cans plum tomatoes
• 250g pack chestnut mushrooms, sliced
• 250g pack portobello mushrooms, sliced
• 1 tsp soy sauce
• 1 tsp yeast extract

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