Ingredients (serves 4):
1 Onion finely diced
1 large Carrot grated
1 stalk of Celery grated
1 Clove of Garlic crushed
1 Courgette quartered lengthwise and finely chopped
1 Red or Orange pepper finely chopped
1/2 cup of Red Lentils
400g of Tomato Passata
1 tsp of vegetable stock powder
Pour a splash of olive oil in a medium sized pan, put on a medium heat. Once the oil is warm, add the onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.
Add the grated carrot and celery, mix well and cook for 2-5 minutes or until softened.
Add the courgette and cook for 2 minutes, then add the pepper and cook for a further minute. Add 1 tsp of vegetable stock powder and mix well.
Pour in 1/2 cup of red lentils. Mix thoroughly to ensure the lentils are spread throughout and cook for one minute.
Add the tomato passata and up to 2 tablespoons of water. Simmer for 20 to 25 minutes or until sauce thickens and lentils start to break apart, stirring frequently.
Once cooked serve with pasta.