lentil ragu with zucchini ’noodles’

lentil ragu with zucchini ’noodles’

spired by the good old family classic spag bol (or spaghetti bolognesese baked zucchini noodles are one of my favourite things when Ioking for a gluten-free comfort food option.
u could boil the zucchini like pasta if you prefer, but I find the texture nicer and the flavour more intense with this baking method. andoline or vegetable peel er are handy for get t i ng  lovely fine ‘noodl e
serves 2
2 zucchini (courgettes), sliced into ribbons
1 can lentils (400g / 14oz), drained
4 tablespoons tomato paste
parmesan cheese, to serve
salad greens, to serve
Preheat oven to 200C (400F).
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.
Heat 3-4 tablespoons olive oil in a medium saucepan. Add
lentils and tomato paste and cook for a few minutes until hot.
Taste and season lentils, adding a little more olive oil or
some butter if the tomato is too sharp.
Divide zucchini between two plates and top with lentils.
Serve with parmesan on the side and a green salad