LIVING
PLANT POWER
Ella Mills, founder of Deliciously Ella and mum of two, shares familyfriendly meat-free recipes from her latest book
AUTUMN BOLOGNESE: MUSHROOM & LENTIL
Serves 4, with extra for freezing Takes 45-50 minutes
INGREDIENTS
• 20g/3/4oz dried porcini mushrooms• 300ml/1/2pt hot vegetable stock• 1 tbsp olive oil, plus extra for frying• 1 onion, peeled and finely chopped• 1 celery stick, finely chopped• 1 carrot, finely chopped• Sea salt and black pepper• 2 tbsp tomato purée• 1 tbsp tamari or light soy sauce• 500ml/18fl oz passata• 2 x 400g tins of green lentils, drained and rinsed• 400g/14oz chestnut mushrooms, finely sliced• 4 servings of spaghetti (75g/3oz per person)• 20g/3/4oz fresh flat-leaf parsley, leaves and stalks finely chopped
