Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Fuel For Body


Issue Date 15 - 21 July, 2017 at 2:00 PM

Zucchini Pasta with Lentil Bolognese


Zucchini Pasta with Lentil Bolognese
Ingredients

· 1tbsp olive oil
· 1 onion, minced
· 4 cloves garlic, minced
· 2-3 carrots, finely shredded
· Pinch of salt, plus more to taste
· 26oz. marinara sauce
· Pinch of red pepper flake
· 1tsp dried basil
· 1tsp dried oregano
· 1tbsp sugar for sweetness, plus more to taste
· ¾ cup red lentils, rinsed and drained
· 2 medium zucchini, rinsed and both ends sliced off
· Parmesan for serving

Method
Heat a large rimmed skillet over medium heat. Once hot, add oil, onion and garlic. Sauté for a few minutes, stirring frequently, until slightly softened and fragrant. Add carrots and a pinch of salt and stir. Cook for a few more minutes then add marinara sauce and stir to coat. Add red pepper flake, basil, oregano, sugar, half cup water and lentils. Increase heat slightly and bring mixture to a simmer then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, for about 17-20 minutes. Add a bit more water if mixture gets too thick.
Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, sugar for sweetness, red pepper flake for heat, or herbs for flavour. While the sauce is cooking, spiralise your zucchini into noodles using a tool. Alternatively you can use a vegetable peeler, or simply cook up your favorite pasta. Serve with desired toppings.





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