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Lentil ragu & courgette spaghetti

Spiral Expert

Preparation : 10 min Resting : -
Cooking : 40 min Equipment : Spiral Expert, Spaghetti cone
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Serves 4 PEOPLE :
1 carrot
1 onion
4 tbsp olive oil
400 g can cooked lentils, rinsed
300 ml crushed tomatoes or tomato sauce
150 ml vegetable stock
1 tbsp balsamic vinegar
4 courgettes (1kg)
shaved Parmesan, to serve
sea salt
freshly ground black pepper
1If using a Food Processor, chop the carrot and onion in the food processor using the main blade. Heat 2 tbsp of the olive oil in a large saucepan over medium-low heat and cook the onion and carrot, stirring occasionally, for 10-12 minutes. Add the lentils, tomatoes, stock and vinegar; simmer 20 minutes then season.
If using a Cook Expert, fit the metal bowl. Chop the carrot and onion using the EXPERT programme for 30 seconds/speed 13 (without heating). Add 2 tbsp olive oil, the onion and carrot; run the EXPERT programme for 8 minutes/speed 3/120°C. Add the lentils, tomato sauce, vegetable stock and vinegar. Run the EXPERT programme for 15 minutes/speed 1A/100°C.
2Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths.
3Heat the remaining oil in a large frying pan over medium heat and cook the spaghetti al dente for 3-4 minutes. Season.
4Serve the spaghetti garnished with the lentils and Parmesan shavings.


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