The beast that inspired the dish.



I had to utilise this courgette for the extra long spaghetti strand potential! Would be stupid not to right?

It's difficult to estimate how many normal sized courgettes would be the equivalent, but the ingredients below serve three people. So enough courgette for three!

The sauce

• 1 tbs olive oil
• 1 white onion diced
• 3 cloves garlic crushed
• 1 carrot diced finely
• 1 stick celery chopped
• 2 tins tomatoes
• 200g lentils
• 500ml water
• 1 red pepper
• 1 yellow pepper
• 1 tbs dried oregano
• 1 tbs dried basil
• 2-3 vegetable stock cubes

1) First thing to do is peel the courgette using your julienne peeler and set aside.

2) Fry the oil, onion, garlic, carrot, and celery in a large pan until the veg softens

3) Add the rest of the ingredients to the pan (no particular order!), bring to the boil while stirring for 10 minutes, then simmer for 20 adding more water if necessary Season to taste.

4) 5 minutes before the end of step 3 add the courgette to a pan of water and boil for 3 minutes. Drain the courghetti

5)  Serve!