1 tablespoon olive oil
300g lean beef mince
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 cup dried red lentils, washed and drained
700ml tomato passata (tomato purée)
1 teaspoon dried oregano
500ml salt-reduced chicken or beef stock
2 cups shredded spinach or silverbeet
1 tablespoon lemon juice
Finely grated parmesan cheese and green salad, to serve
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