Lentil ragu, confit baby marrow & gorgonzola recipe | TASTE

Ingredients

• 4 T olive oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 6 cloves whole garlic
• 2 whole red chillies
• 1 t dried oregano
• 1 bouquet garni
• 300 g lentils
• 4 cups vegetable stock
• 2 T red wine or balsamic vinegar
• sea salt and freshly ground black pepper, to taste
• 3 T Italian parsley, for serving
• 120 g Gorgonzola, for serving
• For the confit baby marrow:
• 12 baby marrows, cut into thirds
• 2 bay leaves
• 1⁄2 cup olive oil