Step 1

Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!

Step 2

Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.

Step 3

Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper.

Step 4

Serve with your choice of carb (gnocchi, pasta, bread, potatoes, etc.). Optional: if you're batch cooking the ragu for the week, portion it out into Tupperware containers.