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Red lentils form the “meat” in this dish and although they take time to cook they are a wonderful alternative. This hearty ragu can be served folded through freshly cooked pasta or courgette noodles whichever you prefer!
Prep your ingredients: Finely chop the onion, carrot and celery.
Finely chop the garlic and spiralise a courgette.
Add the oil to a large saucepan over a medium high heat and fry the onion, carrots and celery for 8-10 minutes until softened.
Stir through the garlic, oregano and chilli flakes and fry for a further 1-2 minutes.
Add the lentils, tomatoes and vegetable stock. Season with sea salt and ground black pepper.
Using a fork mash the tomatoes so they break down slightly. Bring to the boil, lower the heat slightly and continue to cook for 40 minutes or until the lentils are tender.
Salt some boiling water and blanch the courgetti for 45 seconds.
Serve in bowl with grated Parmesan cheese, basil and season to taste.
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