Zucchini and carrot noodles

Ingredients for 2 servings:

• 1 m.-large zucchini
• 2 large carrots
• 100 g lentils, red
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 bunch of parsley
• 1 bunch of basil
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 1 tsp balsamic vinegar
• salt and pepper
• chili flakes
• Coriander powder
• Nutmeg, freshly grated
• Paprika powder, hot
• curry powder
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Wash the red lentils and cook for about 15 minutes over medium heat. Meanwhile, chop the onions and sauté them in a deep pan with olive oil. Use a peeler to slice the zucchini and carrots into thin strips and add them to the pan. Sauté for a few minutes. Thinly slice the garlic and tear the herbs. Drain the lentils and add them to the pan. Reduce the heat and add the remaining ingredients and seasonings as desired, mixing well and seasoning frequently. If it doesn’t have to be vegan, you can also grate Parmesan cheese over the top.