From Carol Timperley, is it any different tot he one already posted? Sorry if not. I have lentil hot pot recipe too if you want it. I always make it with kidney beans not lentils.
"I've yet to come across a child who isn't enthusiastic about this tasty sauce, whether it is served with pasta, or in shepherd's pie or as a filling for baked potatoes. The quantity is rather generous because it makes an excellent freezer standby. Makes 8 adult portions
60 ml/4 tablespoons olive oil
175 g/6 oz button mushrooms, quartered
1 large onion, chopped
30 ml/2 tablespoons tomato puree
2 cloves garlic, crushed
150 ml/5 fl oz red wine
1 tablespoon chopped basil
15 ml/1 tablespoon dark soy sauce
scant teaspoon dried oregano
salt and black pepper to taste
1 bay leaf
225 g/8 oz can chopped tomatoes
1 carrot, peeled and diced
2 x 400 g/l4 oz cans brown lentils, drained
1 stick celery, finely chopped
1 tablespoon chopped flat-leaf parsley
1 red pepper, seeded and chopped
Heat the oil, add the onion, garlic, basil, oregano and bay leaf and fry until the onions are transparent. Add the carrot, celery and red pepper, cook for a few minutes, then add the mushrooms. When the mushrooms begin to wilt, stir in the remaining ingredients, bring to the boil, cover and simmer for approximately 40 minutes. Allow to cool. Transfer to a food processor and blend coarsely (if you prefer a chunkier texture blend only half the mixture). Before serving, reheat and check seasoning."