Zucchini noodles with lentil bolognese

Ingredients for 2 servings:

• Zucchini, approx. 3 – 4, depending on size
• 150 g lentils, red
• 1 m.-sized onion(s)
• 250 g cherry tomatoes
• 500 g tomatoes, pureed
• 3 tbsp tomato paste
• 100 g soy cream (soy cream cuisine)
• salt and pepper
• some oregano
• basil
• possibly cheese substitute
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Peel the zucchini noodles with a vegetable peeler. Leave them wide or cut them into thinner noodles, if desired. Halve the cherry tomatoes. Dice the onion and fry in fat. Add the passata, washed lentils, and tomato paste, and simmer for 20 minutes while stirring. Then add the cherry tomatoes and soy cream, cook for about 10 minutes, and season with oregano, salt, and pepper. Blanch the zucchini noodles in boiling salted water until tender. When the lentils are soft enough, serve the sauce with the pasta and sprinkle with basil to serve. Tips: You can vary the seasonings according to your taste. This recipe can also be made with minced meat, or use the vegetarian version with cheese and cream.