- 2 tbsp rapeseed oil, plus 1 tsp
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 celery sticks, chopped
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 garlic cloves, chopped
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
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.
FreezeThis makes quite a generous portion, but any leftover ragu will freeze well.