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Lentil Ragu with Courgetti
Ingredients
  • 2 tbsp rapeseed oil, plus 1 tsp
  • 3 celery sticks, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, chopped
  • 2 onions, finely chopped
  • 140g button mushrooms from a 280g pack, quartered
  • 500g pack dried red lentils
  • 500g pack passata
  • 1l reduced-salt vegetable bouillon (we used Marigold)
  • 1 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • 1 to 2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife
Steps
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