Zucchini Spaghetti With Tomatoes and Lentils
- 1 cup lentils, dried
- 2 cups water
- 2 tsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 850g canned chopped tomatoes
- 1 tsp basil, dried
- 1 tsp oregano, ground
- 1/2 tsp thyme, dried
- Salt and pepper, to taste
- 6 zucchini
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Add the lentils and water to a medium-sized pot, bring to a boil, then lower to a simmer. Cook for about 30 minutes until the lentils are tender and all the water has been absorbed.
Add 1 tablespoon oil into a pan over medium heat, add the onion, and sweat for 5 minutes until transparent. Add the garlic and sweat for another minute.
Stir in the tomato, basil, oregano, thyme. Add the salt and pepper to taste. Simmer on low for 20 minutes then add the lentils and simmer for 5 more minutes.
Peel half of the skin off the zucchini, slice into strips using the julienne attachment on a mandolin or ribbons using a peeler.
Add the remaining 1 tablespoon of oil to a separate pan and sauté the zucchini for 5 minutes or until tender.
To serve, toss with the lentil and tomato sauce and divide into plates or bowls. Garnish with some fresh basil leaves.
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