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    You are in: Home / Recipes / Zucchini Lentil Pasta Sauce (Vegetarian) Recipe
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    Zucchini Lentil Pasta Sauce (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #962474's Note:

    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!

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    Units: US | Metric


    1. 1
      Chop up or grate all of your veggies. I used a garlic press and my food processor.
    2. 2
      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.
    3. 3
      Add the tomatoes and zucchini. Simmer and stir occasionally, until the veggies begin to soften.
    4. 4
      Stir in the lentils and spices.
    5. 5
      Simmer for about half an hour with the lid on so the moisture stays inches.
    6. 6
      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.
    7. 7
      Serve it and listen to the yummy noises.

    Ratings & Reviews:


    Nutritional Facts for Zucchini Lentil Pasta Sauce (Vegetarian)

    Serving Size: 1 (315 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 646.6
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.2 g
    Cholesterol 0.6 mg
    Sodium 220.6 mg
    Total Carbohydrate 115.1 g
    Dietary Fiber 26.5 g
    Sugars 10.9 g
    Protein 31.1 g

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