Zucchini Noodles with Lentil Bolognese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 zucchini, - 4, depending on size
- 150 g lentils, red
- 1 medium onion (s)
- 250 g cherry tomato (s)
- 500 g tomato (s), sieved
- 3 tablespoon tomato paste
- 100 g soy cream (soy cream cuisine)
- salt
- pepper
- some oregano
- basil
- possibly cheese, vegan
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Peel the pasta from the zucchini with a vegetable peeler. Depending on your wishes, leave the pasta in width or cut into thinner noodles. Halve the cherry tomatoes.
- Dice the onion and fry in fat. Add the tomatoes, washed lentils and tomato paste and simmer for 20 minutes while stirring. Then add cherry tomatoes and soy cream, cook for another 10 minutes and season with oregano, salt and pepper.
- Blanch the zucchini noodles in boiling salted water until they are firm to the bite. When the lentils are soft enough, the sauce is served with the noodles and sprinkled with basil.
- The spices can be varied depending on your taste. This recipe can of course also be made with minced meat or the vegetarian version with cheese and cream.
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