An Italian classic, but without the meat! I replaced the ground meat with red lentils and they worked really well with this dish - they have a very similar consistence, are a great source of protein and they're delicious! ^^
| course | country | time | difficulty |
| main | Italy | 30min | easy |
Ingredients
Serves 2
| imperial | metric | |
| 2 tbsp | olive oil | |
| 1 | onion, chopped | |
| 2 | garlic cloves, chopped | |
| 9oz | 250g | zucchini, chopped |
| 1/4 cup | 50g | red lentils |
| 2 tbsp | tomato paste | |
| 1 tbsp | sugar | |
| 3 tsp | balsamic vinegar, white | |
| 1 tsp | dried oregano | |
| 1 | bay leaf | |
| 21oz | 600g | canned chopped tomatoes |
| to taste | salt and pepper | |
| 9oz | 250g | spaghetti |
Instruction
- in a pan, heat olive oil and cook zucchini on high heat until evenly browned
- add onions and garlic and roast everything togehter for a few minutes
- add lentils, vinegar, oregano, bay leaf, tomato paste, sugar and canned tomatos
- and cook on medium heat for about 30min (no lid)
- in a big pot, bring about 2l water to boil and add 2tbsp salt
- add spaghetti and cook about 7 minutes - check single spaghetti the last minutes
- they are done, if they are still firm to the bite (al dente)
Strain spaghetti and serve with sauce and freshly grated parmesan. Enjoy!
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