One onion finely chopped
One stick of celery finely chopped
One carrot sliced
One garlic clove finely chopped
2 to 3 tablespoons of vegetable oil
One can of chopped tomatoes
75 g of tomato puree
4 teaspoons of oregano
One can of green lentils drained or alternatively boil 80g of dry lentils from a packet in 500ml of water for 6 minutes ,after cooking drain the lentils( follow instructions on the packet)
One can of chickpeas
Finely chop garlic,celery,carrot,and onion in food processor or by hand.
Cook chickpeas in own liquid in a saucepan for 5 minutes,then drain the pot.
Heat oil in saucepan ,add vegetables and cook for 3 to 4 minutes until tender,stir frequently.
Add can of chopped tomatoes(and liquid in the can),lentils,chickpeas,puree and herbs to the saucepan with the vegetables .Bring to boil and reducing the heat allow to simmer for 15 minutes.
When serving ,drain the mixture slightly if you like a drier texture.
Serve on its own or you can also add boiled rice if preferred.
A good Vegan Cookbook is ‘Happy Vegan’ by Fearne Cotton https://www.amazon.co.uk/Imperfect-Vegan-Fearne-Cotton/dp/1841882895/