LENTIL RAGU WITH COURGETTI

Lentil ragu with courgetti image

A healthy tomato 'pasta' dish that makes full use of your spiralizer. This vegan-friendly supper is five of your five-a-day and will fill you to the brim

Provided by Good Food team

Time 55m

Number Of Ingredients 12

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
1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife

Steps:

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.
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.
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.

Nutrition Facts : Calories 578 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium