ZUCCHINI LENTIL PASTA SAUCE (VEGETARIAN)
I wanted to eat something vegetarian for dinner for a change, especially after a dinner of bratwurst soup the night before. I'm also fighting candida, so I wanted something with an immune boost, thus the 4 cloves of garlic and cayenne powder. I also used spelt pasta instead of regular pasta due to the lower gluten content. My husband, who doesn't like veggie meals very much, said it was really good!
Provided by joanne.smolka
Categories Lentil
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Chop up or grate all of your veggies. I used a garlic press and my food processor.
- Heat oil in a deep pan or wok. Add the onion and fry until translucent, add the garlic and fry for a few seconds to release the aroma.
- Add the tomatoes and zucchini. Simmer and stir occasionally, until the veggies begin to soften.
- Stir in the lentils and spices.
- Simmer for about half an hour with the lid on so the moisture stays inches.
- About 15 minutes into cooking, bring a large pan of salted water to the boil. Cook the pasta according to the directions. Also add the yogurt to the sauce at this time.
- Serve it and listen to the yummy noises.
Nutrition Facts : Calories 646.7, Fat 7.3, SaturatedFat 1.2, Cholesterol 0.7, Sodium 220.7, Carbohydrate 115.2, Fiber 26.5, Sugar 10.9, Protein 31.1
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