Preparation time: 40+ min
Difficulty: medium
Serves 3
For zoodles
Ingredients:
4 medium zucchini
2 cups cherry tomatoes
tamari
bunch of basil
Cut zucchini with a spiral cutter and mix them with tomatoes you’ve cut into quarters, stir with tamari and leave to marinate at room temperature. Zoodles will release water which you can use in the sauce. When the zoodles release water, save them in the fridge until serving.
For the sauce
Ingredients:
3/4 cup brown lentils
1 leek
1 tbs tomato paste
few bay leaves
1 tbs Sonnentor curry mixture
half of small Hokkaido pumpkin
salt and pepper
Cook the lentils you soaked overnight. Chop and water fry the leek, add tomato paste, bay leaves, and spices until you get a nice fragrance. Then add diced Hokkaido pumpkin and fry for a few minutes. Add lentils and water. Cook until the pumpkin is done. If necessary, add more water or vegetable stock while cooking. If you want a thicker sauce, you can blend a ladle or two of the sauce.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
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