lentil ragu

Serves: 6

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 sticks celery, chopped
6 cloves whole garlic
1 whole red chillies
1 teaspoon dried oregano
1 bouquet garni
3 cups lentils
4 cups vegetable stock
2 tablespoons balsamic vinegar
salt and freshly ground black pepper, to taste
3 tablespoon italian parsley, for serving
120 g gorgonzola, for serving
for the confit baby marrow:
12 baby marrows, cut into thirds
2 bay leaves
1⁄2 cup olive oil

Method:
heat the olive oil in a pan. add the onion and celery and cook over a medium heat until soft. add the garlic and chilies and cook for 1 minute.
add the oregano, bouquet garni, lentils and stock. simmer, covered, for 30 minutes or until the lentils are tender. add some water if too much liquid evaporates.
remove the bouquet garni. add the vinegar and season to taste.
to make the confit baby marrow, place the baby marrows and bay leaves in a pan and stir-fry until golden. add the oil, cover and simmer for 15 minutes.
serve the lentils with the baby marrow, parsley and gorgonzola. drizzle with olive oil.