Len­til ragu with cour­getti


Serves 4- 6 Prep 10 mins Cook 40 mins £1.23 a por­tion 578 kcals, 7g fat, 1g sat. fat, 19g sugar

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, quar­tered 500g pack dried red lentils 500g pack pas­sata 1 litre re­duced-salt veg­etable bouil­lon 1 tsp dried oregano 2 tbsp bal­samic vine­gar 1-2 large courgettes, cut into noo­dles with a spi­raliser or juli­enne peeler

Heat the 2 tbsp oil in a large sauté pan. Add the cel­ery, car­rots, gar­lic and onions. Fry for 4-5 mins over a high heat to colour. Add the mush­rooms and fry for 2 mins.

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. Stir it oc­ca­sion­ally 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 rape­seed oil in a sep­a­rate fry­ing pan, add the cour­gette and stir-fry briefly to soften and warm through. Serve the ragu with the cour­getti.

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