Prep time

10 minutes

Cooking Time

30 minutes

Yields

4 people

Ingredients

• 150 ml black beluga lentils
• 1 clove of garlic chopped
• 1 yellow onion chopped
• 250 ml vegetable broth
• 500 gr crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp herb de Provence
• 2 tbsp olive oil
• 1 carrot grated
• 100 g cashew nuts
• salt and black pepper to taste
• 2-4 zucchini
• oregano

Directions

Add the chopped onions, garlic, and olive oil to a big saucepan. Fry over medium heat until soft, add the broth and lentils, and boil until lentils are a bit soft 20 minutes. Add the crushed tomatoes, carrots, cashew nuts, and herb de Provence. Let simmer for another 5 minutes.

Make the zucchini noodles with a spiralizer, a mandolin, or a vegetable peeler. Heat the noodles for 2 minutes to make them warm but not cooked in some olive oil in a skillet just before serving with the sauce and oregano on top

Enjoy!