Lentil Bolognese with Courgetti
Ingredients
- 2 carrot
- 2 garlic clove
- 80g dried brown lentils
- 120g chestnut mushrooms
- 200g passata
- 20g pine nuts
- 1 handful of fresh thyme
- 170g baby plum tomatoes
- 2 courgette
- 2 tbsp sundried tomato paste
Description
- Bring a large saucepan filled with hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Finely chop or crush the garlic. Finely dice the carrots (peel optional). Heat a large saucepan with 1 tbsp oil on medium heat. Add the garlic and carrots and cook for 5 mins. Meanwhile, finely slice the mushrooms. Halve the tomatoes.
- Add the mushrooms and tomatoes to the pan and cook for 5 mins, until the veg softens. Strip the thyme leaves from their stalks. Add the passata, sundried tomato paste and thyme (to taste) and cook for 5 mins. Add a splash of water if the sauce gets too thick. Season to taste.
- Peel the courgettes into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Heat a frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Add 1/2 tbsp oil and the courgetti and cook for 1-2 mins, until softened slightly.
- Stir the cooked lentils through the bolognese. Serve the bolognese over the courgetti. Sprinkle with the toasted pine nuts.
