Simon Rimmer served up tasty lentil ragu with wholemeal penne pasta on today’s episode of Sunday Brunch.

The ingredients are: 1 finely chopped onion, 2 cloves garlic, 2 sticks of celery, 1 finely chopped red pepper, 1 finely chopped green pepper, 150g sliced button mushrooms, 125g tomato puree, 450g puy lentils, 1x 400g tin of chopped tomatoes, 400ml strong vegetable stock, 10g each of dried thyme, parsley, oregano and 2 bay leaves and some salt and pepper.

To Serve: 500g cooked wholemeal penne pasta and grated Italian hard cheese, grated (optional).

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.