Lentil ragu with courgetti - Good Food Middle East

Name: Lentil ragu with courgetti - Good Food Middle East
Ingredients: 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 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; 2 tbsp balsamic vinegar; 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife

www.bbcgoodfoodme.com

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

View full recipe on www.bbcgoodfoodme.com

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Ingredients

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 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
2 tbsp balsamic vinegar
1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife