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Lentil ragu with courgetti

Lentil ragu with courgetti

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Rating: 4 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Freezable (ragu only)
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving (4)
HighlightNutrientUnit
kcal578
low infat7g
saturates1g
carbs87g
sugars19g
fibre14g
protein35g
salt0.2g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
FREEZE
This makes quite a generous portion, but any leftover ragu will freeze well.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

Rating: 4 out of 5.33 ratings

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