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06 May, 2020

Lentil Spag Bol


Serves 2.


  • 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


  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.