PUMPKIN SAUCE WITH LENTILS AND ZOODLES WITH TOMATOES

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.



21 views

Recent Posts

See All
  • Facebook
  • Instagram

"Be the change you want to see

in the world."

Mahatma Gandhi

Copyright © 2020 Login5 Aphrodite