Spaghettis de courgette et sauce lentilles bolognese
Auteur / Author: Valentine
Cuisine: Vegan, Gluten Free, Italian
Ingrédients / Ingredients
1tsp Olive oil
1 Onion
4 Cloves garlic
3 Carrots
750ml Your favorite marinara sauce
1 Pinch of red pepper flake
1tsp dried basil
1tsp dried oregano
1Tbsp coconut sugar (or sub stevia)
½ cup (120ml) Water
¾ cup (144g) Lentils, rinsed and drained
4 Zucchini
Salt
Pepper
Instructions
Mince onion and garlic.
Grate the carrots.
Heat a large skillet. Once hot, add olive oil, minced onion and garlic. Cook for about 2-3 minutes, until onion becomes clear.
Add grated carrots and a pinch of salt in the skillet and mix. Cook for about 4 minutes then add the marinara sauce and mix.
Add a pinch of pepper flake, basil, oregano, coconut sugar, water and lentils. Bring to a boil, then reduce heat and continue cooking until lentils are cooked (about 20 minutes). Stir occasionally and add a bit more water if mixture gets too thick.
While the sauce is cooking, prepare the zucchini spaghettis. Cut the zucchini using a mandolin (on the long side of the zucchini).
Put all zucchini pieces one above the other and cut thin strips. Here are your zucchini spaghettis.
Spread zucchini spaghettis on a steaming plate and season with salt and pepper. Bake in steamer at 212° F (100° C) for 20 minutes. If you don't have a steamer, cook the zucchini spaghettis in boiling water.
Assemble zucchini spaghettis and lentils tomato sauce and taste immediately! YUMMY ;-)
Recipe by Confettidea at https://confettidea.ch/en/zucchini-spaghettis-with-lentil-bolognese/