Name: Zucchini Lentil Pasta Sauce (Vegetarian)
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 4 garlic cloves, finely chopped; 500 g tomatoes, finely chopped (or a can of diced tomatoes); 1 zucchini, grated; 200 g brown lentils, cooked; 2 teaspoons dried oregano; 1/2 teaspoon cayenne powder; 1/2 teaspoon fresh rosemary, chopped; 1/4 teaspoon salt; 1 -2 tablespoon plain yogurt; 250 g pasta

Servings: 4 persons

1 tablespoon olive oil
1 small onion, chopped
4 garlic cloves, finely chopped
500 g tomatoes, finely chopped (or a can of diced tomatoes)
1 zucchini, grated
200 g brown lentils, cooked
2 teaspoons dried oregano
1/2 teaspoon cayenne powder
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon salt
1 -2 tablespoon plain yogurt
250 g pasta

1
Chop up or grate all of your veggies. I used a garlic press and my food processor.
2
Heat oil in a deep pan or wok. Add the onion and fry until translucent, add the garlic and fry for a few seconds to release the aroma.
3
Add the tomatoes and zucchini. Simmer and stir occasionally, until the veggies begin to soften.
4
Stir in the lentils and spices.
5
Simmer for about half an hour with the lid on so the moisture stays inches.
6
About 15 minutes into cooking, bring a large pan of salted water to the boil. Cook the pasta according to the directions. Also add the yogurt to the sauce at this time.
7
Serve it and listen to the yummy noises.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Zucchini Lentil Pasta Sauce (Vegetarian)

How did you like this recipe?