Lentil and Walnut Ragu

Ingredients

• 250g dried lentils or use 500g cooked lentils (roughly 2 x 400g tins drained)
• 600ml water (*omit this if using cooked lentils)
• 1 tbsp olive oil
• 2 carrots, diced
• 2 celery stalks, finely sliced
• 1 red pepper, deseeded and chopped
• 3 gloves garlic peeled,finely chopped or 1 tsp garlic powder
• 1 medium onion, peeled and sliced or 2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt
• pepper
• 1 x 400g tins of chopped tomatoes
• 50g walnuts chopped
• 80g pitted olives
• 2 heaped tbsp. tomato puree
• 1 tbsp. balsamic vinegar
• 2 heaped tsp. Italian style herb blend or mixed herbs
• 100g mushrooms, sliced
• 1 tbsp. nutritional yeast (optional)
• 100g spinach
• 1/2 tbsp olive oil
• 1/2-1 tsp garlic powder
• 1/2 tsp crushed chilli flakes
• 4-5 medium courgettes