Spaghettis de courgette et sauce lentilles bolognese
Auteur / Author:
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
  1. Mince onion and garlic.
  2. Grate the carrots.
  3. Heat a large skillet. Once hot, add olive oil, minced onion and garlic. Cook for about 2-3 minutes, until onion becomes clear.
  4. 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.
  5. 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.
  6. While the sauce is cooking, prepare the zucchini spaghettis. Cut the zucchini using a mandolin (on the long side of the zucchini).
  7. Put all zucchini pieces one above the other and cut thin strips. Here are your zucchini spaghettis.
  8. 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.
  9. Assemble zucchini spaghettis and lentils tomato sauce and taste immediately! YUMMY ;-)
Recipe by Confettidea at