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
Prep:15 mins
Serves 4 – 6
2 tbsp rapeseed oil, plus 1 tsp3 celery sticks, chopped2 carrots, chopped4 garlic cloves, chopped2 onions, finely chopped140g button mushrooms from a 280g pack, quartered500g pack dried red lentils500g pack passata1l reduced-salt vegetable bouillon (we used Marigold)1 tsp dried oregano2 tbsp balsamic vinegar1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife
STEP 1Heat 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.STEP 2Stir 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.STEP 3To 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.
