Lamb cutlets with lentil ragu

Instructions

1. Lightly spray a medium saucepan with oil and heat over medium heat. Add capsicum and zucchini and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat to low, then simmer, partially covered, for 10 minutes or until liquid has reduced by half. Stir in drained lentils.
2. Meanwhile, heat a chargrill pan over medium-high heat. Add lamb and cook for 2 minutes each side for medium or until cooked to your liking. Serve ragu with lamb cutlets.