Ingredients (Serves 4)
1 tsp ghee or coconut oil
130g white onion, finely chopped
2 celery sticks, finely chopped
150g carrot, finely chopped
1 red or green bell pepper, diced
3 garlic cloves, finely chopped
150g chestnut mushrooms, sliced
400g tinned chopped tomatoes
2 tbsps tomato purée
350ml recently boiled water
150g dried green or red lentils, rinsed
3 large courgettes, spiralised
1 tsp Italian seasoning
¾ tsp ground black pepper
¾ tsp sea salt
20g Parmesan cheese, grated (use dairy free if preferred)
Nutrition
Per Serving: 298 Calories, 12g Carbs, 40g Protein, 10g Fat
Preparation
Melt the ghee/oil in a large saucepan over a medium flame
Add the onion and fry for 3-4 minutes, stirring occasionally until soft
Add the celery, carrot, and bell pepper and cook for 4 minutes, stirring occasionally until soft
Add the garlic and mushrooms and fry for 3 minutes, stirring occasionally
Add the tinned tomatoes, tomato purée and water
Add the lentils and stir well
Increase the heat and bring to a boil then reduce heat and simmer gently
Cook for 20 minutes, or until the lentils are tender
Add more water during cooking time if required
Add the Italian seasoning and black pepper
Cook for 3 minutes
Stir in the salt
Meanwhile, steam the courgette for 1-2 minutes
Serve the sauce on a bed of steamed courgette
Garnish with cheese (if using)