Cook the lentils according to the packet instructions until al dente, then drain. Meanwhile, finely dice the onion, garlic, carrot and celery.
Heat the olive oil in a large pan and fry the veg until slightly softened. Stir in the tomato purée and fry briefly.
Add the passata, chopped tomatoes, oregano and basil and bring to the boil once. Then stir in the cooked lentils.
Simmer the sauce over a low heat until it thickens a little. Season to taste with salt and pepper.
Cut the courgettes into noodles with a spiraliser or vegetable peeler. Warm them briefly in a frying pan or leave them raw, as you like.
Put the courgette noodles on plates and spoon the lentil bolognese over them. Serve straight away.
Good to know
When you want something hearty but not heavy, this dish is just right. The sauce is soft, savoury and easy for every day. And the courgette noodles keep everything pleasantly fresh.
Swaps
Lentils → red lentils (cook a little faster, similar fibre content). Courgette noodles → gluten-free pulse pasta (more protein and fibre). Celery → finely diced mushrooms (also provide B vitamins and umami).
Allergens
The recipe is gluten-free and dairy-free, but contains celery as an allergen; season it mildly for children, and during pregnancy make sure the courgettes are well washed and the lentils fully cooked.
