INSTRUCTIONS

1. 1Place the lentils in a bowl, cover with water and add the vinegar or lemon juice. Soak for at least 4 hours (ideally overnight). Drain and set aside.
2. 2Peel and cut the potatoes into cubes and spread onto a tray lined with baking paper. Drizzle with olive oil, season with salt and rosemary. Roast in a preheated oven at 180ºC for approximately 35-40 minutes, stirring occasionally, until golden and crispy.
3. 3Meanwhile, finely chop the onion and garlic cloves. Heat a pan over medium heat with a drizzle of olive oil and sauté the onion until soft. Add the chopped garlic and cook for a further 1-2 minutes.
4. 4Add the chopped ripe tomatoes, season with salt, black pepper and oregano. Reduce the heat to low and cook slowly for 1 hour, stirring occasionally.
5. 5At the end of cooking, add the basil leaves and blend the sauce with a hand blender until smooth.
6. 6In the same pan, add the sliced mushrooms and cook until they reduce and release their juices.
7. 7Add the blended tomato sauce and soaked lentils. Cook over medium heat for 10-15 minutes, or until the lentils are tender and have absorbed the flavours. Adjust seasoning if necessary.
8. 8Distribute the roasted potatoes onto plates and top with the lentil bolognese.