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.