Ingredients

400g brown lentils
2 tbsp of coconut oil
1 small onion
2 garlic cloves
1 carrot
1 zucchini
400g tomatoes
2 cups passata
1 cup basil leaves (plus extra to serve)
2 cloves of garlic
1 red chilli
Chilli flakes to serve
2 tbsp bone broth powder (optional)
Salt and pepper to taste

METHOD

Soak the lentils for a minimum of 2 hours - ideally overnight. Drain and rinse the lentils. Dice the onion, tomatoes, and chili and crush garlic. Grate the carrot and zucchini.

Heat the oil in a large pan, add the onion and garlic, cook until onion is soft. Add the carrot and zucchini and cook for a couple of minutes then add the lentils, tomatoes, chili and passata - and bone broth if you choose to include this. Simmer for 40 mins - 1 hour, stirring occasionally, until lentils are soft, then chop the basil and add to the mixture. Cook for a further 10 mins. Serve over zoodles, sprinkle with remaining basil and the chili flakes, and season with salt and pepper to taste.

Tip - if you’re short on time and don’t want to wait around for this to cook it can also be made in the slow cooker. Just brown off onions and garlic first and add all ingredients. Cook for 3 hours on high or 8 on low and fresh tomatoes can be substituted with tinned.