Lentil ragu with courgetti

• rapeseed oil↗2 tbsp tbsp

  plus 1 tsp

• celery sticks↗3

  chopped

• carrots↗2

  chopped

• garlic cloves↗4

  chopped

• onions↗2

  finely chopped

• button mushrooms↗140g g

  from a 280g pack, quartered

• pack dried red lentils↗500g g
• pack passata↗500g g
• reduced-salt vegetable bouillon↗1l l

  (we used Marigold)

• dried oregano↗1 tsp tsp
• balsamic vinegar↗2 tbsp tbsp
• courgettes↗1-2 large

  cut into noodles with a spiraliser, julienne peeler or knife

Step-by-step instructions

1. 1

   Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.

2. 2

   Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.

3. 3

   To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.