Lentil ragu & courgette spaghetti
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2 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
4 persons
1 carrot
1 onion
4 tbsp of olive oil
400 g of cooked lentils, rinsed
300 g of crushed tomatoes
1 vegetable bouillon cube
1 tbsp of balsamic vinegar
4 courgettes
6 tbsp of shaved Parmesan
1 pinch of sea salt
1 pinch of freshly ground black pepper
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RECIPE STEPS
1
If 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.
- 1 carrot
- 1 onion
- 2 tbsp of olive oil
- 400 g of cooked lentils, rinsed
- 300 g of crushed tomatoes
- 1 vegetable bouillon cube
- 1 tbsp of balsamic vinegar
2
Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths.
- 4 courgettes
3
Heat the remaining oil in a large frying pan over medium heat and cook the spaghetti al dente for 3-4 minutes. Season.
- 2 tbsp of olive oil
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
4
Serve the spaghetti garnished with the lentils and Parmesan shavings.
- 6 tbsp of shaved Parmesan
© Magimix
2 comments
srithika
amazing work on this dish
Lovely recipe. Easy to do, portion size small though. I also added mushrooms to the carrot and onion. Delicious.