Lentil and Courgette Ragu

A rich Tuscan-style lentil ragù with roasted courgette, served over pasta or crusty bread.

SHOPPING LIST

• green lentils2 tins
• courgette2
• onion1
• carrot2
• chopped tomatoes1 tin
• tomato puree2 tbsp
• dried oregano1 tsp
• olive oil2 tbsp
• garlic2 cloves
• salt1 tsp

METHOD

1. 1Heat the oven to 220C and chop the courgettes into chunks.
2. 2Toss the courgette with 1 tbsp oil and roast for 25 minutes until golden.
3. 3Meanwhile, heat the remaining oil in a pan and soften the chopped onion and carrot for 6 minutes.
4. 4Add the crushed garlic, oregano and tomato purée and cook for 1 minute.
5. 5Stir in the chopped tomatoes and drained lentils, then simmer for 15 minutes.
6. 6Fold the roasted courgette through the ragù and season with salt.
7. 7Serve over cooked pasta or with crusty bread.

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