Description
A high-fibre, low-allergen, vegetarian meal that is super easy to whip up and packs a punch of delicious flavour!
Ingredients
Scale
- 2 zucchinis, spiralized
- 1 cup cooked or soaked lentils
- 8 roma tomatoes
- 1 156 ml can low-sodium tomato paste
- 2 bay leaves
- 2 Tbsp oregano
- 2 Tbsp parsley
- 3 tsp chilli powder
- 1 tsp garlic power
- 1 tsp onion powder
- Salt and pepper, to taste
Instructions
- Combine all ingredients, except zucchini and lentils, in a blender.
- Pour into a medium pot, add lentils and bring to a boil, then reduce to a simmer and let sit for a minimum of 20 minutes.
- Serve on top of raw zucchini noodles.
Notes
Digestive Support
- If you struggle with digesting lentils, or are on a low-FODMAP diet, canned lentils (maximum of 1/2 cup) are considered safe and boiled lentils (maximum of 1/4 cup) are also safe.
Nutrition
- Serving Size: 4