Instructions

• Place the lentils into a bowl and cover with cold water to soak. Set aside.
• Add the onion and half the mushrooms into a food processor, and pulse until roughly diced, then transfer into a bowl.
• Add the leek, celery, garlic and parsley to the food processor with the rest of the mushrooms and pulse to chop, then add to the bowl with the diced onion and mushrooms.
• Heat the olive oil in a large pot over a medium heat, add the vegetables. Cover the pot with a lid and cook over a low heat for 10 minutes, stirring occasionally, then remove the lid.
• Add the tomato puree, balsamic vinegar, vegetable broth, chopped tomatoes, cinnamon sticks, bay leaves and thyme. Season to taste with salt and pepper and simmer for 30 minutes.
• Now, drain the lentils and add them to the pot, cover with a lid and cook for a further 10-15 minutes, until the lentils are cooked.
• Remove the cinnamon sticks and bay leaves, taste for seasoning and serve.
• Allow the bolognese to cool completely before freezing.