Vegan beetroot bourguignon

Ingredients

• 100g green lentils
• 6-8 small beetroot (450g unprepped), peeled and halved if small, or quartered if larger
• 1 tbsp vegetable oil
• 1 onion, cut into wedges
• 3 carrots, peeled and cut into large chunks on an angle
• 1 tsp dried thyme
• 2 tbsp tomato purée
• 1 tbsp balsamic or red wine vinegar
• 1 tsp yeast extract (optional)
• 1 tbsp soy sauce
• 300ml vegan red wine
• 300ml vegetable stock
• 250g chestnut mushrooms, quartered
• 2 bay leaves
• crusty bread, to serve (optional)

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