Lentil ragu with courgetti

Lentil ragu with courgetti. Chopped, Finely chopped, Passata.

Good Food team

15 + 40 min · 5

Ingredients

• 10 g Chopped
• 240 g Finely chopped
• 500 g Passata
• 180 g Chopped
• 400 g Cut into noodles with a spiraliser
• 140 g Quartered
• 120 g Chopped
• 30 g Olive oil
• 500 g Dry red/coral lentils, rinsed
• 1000 g Prepared vegetable stock
• 1 g Dried oregano, about 1 teaspoon
• 20 g Balsamic vinegar

Preparation

1. Heat 20 g olive oil in a large pan. Add celery, carrots, garlic and onions and cook for 4–5 minutes, until softened. Add the mushrooms and cook for another 2 minutes. Reserve 10 g oil for the courgette.
2. Add the dry red lentils, passata, prepared vegetable stock, 1 g dried oregano and balsamic vinegar. Cover and simmer gently for about 25–30 minutes, until the lentils are soft and the sauce thickens. Stir regularly and add a little water if necessary to prevent sticking.
3. Heat the reserved 10 g olive oil in a frying pan and briefly stir-fry the courgette noodles until just tender. Divide the courgette and the whole batch of ragu into 5 portions. Serve immediately, or refrigerate the portions not being served promptly for another meal.