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