I like to serve this simple ragu with a cheese toastie or cheese on toast and sometimes just eat a bowlful of it on its own with a sprinkle of cheese, but it would also work well with pasta.

Using the pressure cooker, I find the flavour is enhanced, and makes life very easy since there’s no watching over the pot and no stirring once it’s simmering away.

Serves 4

Ingredients	Equipment to have ready
1 tbsp olive oil	Chopping board
1/2 onion, finely chopped	Sharp knife
1 large carrot, cut into very small cubes (100g approx.)	Measuring jug
160g mushrooms, finely diced	Large saucepan with lid/casserole suitable for the hob
2 cloves garlic, finely chopped	Spoon for stirring
3 tbsp finely chopped parsley
2 tbsp tomato puree
165g Puy lentils, rinsed
60g quinoa, rinsed
500g passata
500ml vegetable stock
Parmesan rind (optional)
Salt and pepper

Method

1. Heat the pan on a medium heat and add the oil. Add the onion, carrot and mushrooms and cook until the onion has softened and turned translucent and the liquid from the vegetables has evaporated.
2. Add the garlic, parsley and good grind pepperand cook, stirring, for a couple of minutes until the harsh fumes of the garlic have dissipated.
3. Stir through the tomato puree, lentils and quinoa.
4. Add the passata and stock and stir well then drop in the Parmesan rind, if using.
5. Bring to the boil then simmer on a low heat for around an hour until lentils have softened, adding a little water if the sauce becomes too dry and stirring regularly. Alternatively, pressure cook on high for 7 minutes and natural release.