Red lentils form the meat in this dish and although they take time to cook they are a wonderful alternative. This hearty ragu can be served folded through freshly cooked pasta or courgette noodles which I now see regularly in supermarkets.
Serves 4 
60 mins 1-2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 tsp dried oregano
1 tsp dried chilli flakes
2 cloves garlic, finely chopped
300g dried red lentils
2 x 400g tins of plum tomatoes
1 litre of vegetable stock
Sea salt and ground black pepper
A good handful of fresh basil, roughly torn
Pecorino cheese, grated, to serve
Wholewheat spaghetti or courgetti, to serve
Large saucepan
