Tuscan-Style Lentil & Roasted Courgette Ragù

Preheat the oven to 180°C/ 160°C (fan)/ gas 4, then boil a kettle

Peel and finely dice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced red onion with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, top, tail and chop your courgette[s] in half lengthways, then slice into half moons

Add the chopped courgette to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until softened

Drain and rinse your green lentils

Add the drained green lentils to the onion and cook for 3-4 min

Meanwhile, dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Add your tomato paste and balsamic vinegar to the pan and cook for 2-3 min further

Add the vegetable stock and a pinch of salt and sugar to the pan and cook for 5-10 min or until the sauce has thickened to a bolognese sauce-like consistency – this is your lentil ragù

Chop your basil finely, including the stalks

Meanwhile, add your tortiglioni to a pot of boiled water with a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once cooked, drain the cooked tortiglioni and reserve a cup of the starchy pasta water

Once the sauce has thickened, add the roasted courgette to the lentil ragù and give everything a good mix up

Tip: Add a splash of the starchy pasta water if it's looking a little dry!

Season with a generous grind of black pepper – this is your Tuscan-style lentil & roasted courgette ragù