Ingredients (serves 2 with leftovers for lunch)

200g red or green lentils

400g tinned tomatoes

1 Onion (Diced)

1 Carrot (Cut into quarters lengthways and diced)

1 Stick of celery (finely sliced)

2 Cloves of garlic (crushed)

1 TBSP Tomato puree

1 stock cube to make 400ml stock. I used beef but for a totally plant based dish you can use vegetable.

2 large courgettes

1 tsp each of Oregano and rosemary (dried)

1 TBSP Olive oil

Method

Put a large pan on a medium heat and add the olive oil.

Add the onion, carrot, celery, garlic and dried herbs to the pan. Sauté until softened (around 15 mins)

Stir in the lentils, tinned tomatoes and tomato purée and mix well.

Add 400ml of water to the empty tomato can and throw in the stock cube. Mix well and add to the pan with the lentils and veg.

Bring to the boil and reduce to a simmer until the sauce has reduced and the lentils are cooked through (around 20mins).

Stir regularly. The lentils will soak up the water so add a splash more if they start to dry out before they are fully cooked.

When almost ready use a spiralizer to make courgette “noodles”.

Add these to a non stick pan and sprinkle with some salt and pepper. Stir fry for a few minutes until cooked through.

When the noodles are cooked through season the “Bolognese” with salt and pepper to your liking.

Serve the Ragu over the courgette Noodles and enjoy!