Lentil Spag Bol

Serves 2.

Ingredients

• 1 tsp olive oil
• 1 red onion
• 4 cloves garlic
• 2 sticks celery
• 1 tomato
• 200g chopped tinned tomatoes
• 200ml veg stock
• 200g puy lentils
• 1 courgette
• Malden salt
• Black pepper

Method

1. Place the lentils in a saucepan and cover with three times the amount of cold water. Bring the pan to the boil and cook the lentils for 5-7 minutes until tender. Drain and set aside.
2. Heat a little oil in a large pan. Sauté the onions, garlic and celery for 5 minutes or so, until softened. Add in the tinned tomatoes, chopped tomato and veg stock and bring to a simmer for 15-20 minutes. Add in the cooked lentils and cook for a further 10 minutes.
3. Meanwhile, using a julienne peeler, or slice by hand, make courgetti with the courgette. Once the tomato sauce is cooked place the courgetti on top with the heat still on, place a lid on the pan to allow the courgetti to steam and heat through.
4. Season to taste and serve.