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lentil ragu with zucchini ‘noodles’ recipe
From Stonesoup
serves 2
Inspired by the good old family classic spag bol (or spaghetti bolognese), these baked zucchini noodles are one of my favourite things when I’m looking for a gluten-free comfort food option.
You could boil the zucchini like pasta if you prefer, but I find the texture much nicer and the flavour more intense with this baking method. A mandoline or vegetable peeler are handy for getting lovely fine ‘noodles’.
Feel free to add to the lentils – I’ve kept it super simple but a little garlic, onion or chilli would work. Sometimes I use butter to give the sauce a richer silkier vibe.
2 zucchini (courgettes), sliced into ribbons
1 can lentils (400g / 14oz), drained
4 tablespoons tomato paste
parmesan cheese, to serve
salad greens, to serve
1. Preheat oven to 200C (400F).
2. Layer zucchini ribbons over a baking tray a few layers deep. Drizzle with olive oil and bake for 10 minutes or until the zucchini is no longer crunchy.
3. Heat 3-4 tablespoons olive oil in a medium saucepan. Add lentils and tomato paste and cook for a few minutes until hot.
4. Taste and season lentils, adding a little more olive oil or some butter if the tomato is too sharp.
5. Divide zucchini between two plates and top with lentils.
6. Serve with parmesan on the side and a green salad
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