Plant-based Chestnut Bolognese | Chestnut Brae

Ingredients

• 500g chestnuts, cooked and peeled
• 2 tbsp olive oil
• 1 brown onion
• 3 cloves garlic
• 100g celery, finely chopped
• 2 medium carrots, grated
• 50g fresh basil leaves
• 50g fresh parsley leaves
• 1 tablespoon dried Italian herbs
• 2 tins brown lentils, rinsed and drained
• 200ml vegetable stock
• 5 tablespoons tomato paste
• 400g crushed tomatoes
• 400ml tomato passata (puree)
• 1 teaspoon white sugar