Zucchini and spinach casserole with red lentil noodles

Ingredients for 4 servings:

• 3 zucchini, approx. 700 g
• 200 g leaf spinach, frozen
• 250 g lentil noodles, red
• 1 potato(s), approx. 100 g
• 1 small onion(s)
• 1 garlic clove(s)
• 1 small chili pepper(s), fresh
• 100 g almonds, ground
• 50 ml rapeseed oil
• 1 tbsp lemon juice
• ½ tsp turmeric powder
• ½ tsp fenugreek seeds
• 1 tsp salt and pepper
• Nutmeg, freshly grated
• 3 sprigs of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan, for a casserole dish

Cut half a zucchini (approx. 100g) into pieces. Peel the potato and cut into small pieces. Place everything in a small saucepan. Peel the onion and garlic. Quarter the onion and add both to the pan along with the chili pepper and 250ml of water. Bring to a boil with the lid closed and simmer for approx. 15 minutes, until the potato pieces are soft. Meanwhile, bring water for the pasta to a boil in a saucepan and cook the pasta al dente according to the package instructions. Cut the remaining 2.5 zucchini into pieces. Heat a little oil in a saucepan and sauté the zucchini pieces. Add the spinach, season with salt, pepper, and nutmeg, and simmer or defrost over low heat with the lid closed. Stir occasionally. If using fresh spinach, add it after 5 minutes and let it break down briefly, then remove the pan from the heat. Place the ground almonds in a blender with rapeseed oil, lemon juice, turmeric, fenugreek seeds, 1 teaspoon of salt, and pepper. When the potatoes are tender, add the contents of the first pot (potatoes, zucchini, onion, garlic, and chili), including the cooking water, to the blender and blend thoroughly for 1 minute. Place the drained pasta in a greased baking dish. Arrange the zucchini and spinach on top. Pluck the parsley from the stalks (do not chop) and sprinkle over the vegetables. Mix everything together briefly. Finally, pour the sauce over the pasta. Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes on the middle rack.