Lentil ragu with courgetti

Ingredients

• 2 tbsp rapeseed oil, plus 1 tsp
• 3 celery sticks, chopped
• 2 carrots, chopped
• 4 garlic cloves, chopped
• 2 onions, finely chopped
• 140g button mushrooms from a 280g pack, quartered
• 500g pack dried red lentils
• 500g pack passata
• 1l reduced-salt vegetable bouillon (we used Marigold)
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife

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