serves 2
Ingredients
- ½ cup lentils, cooked
- 2 zucchini
Pesto Ingredients
- 1 large bunch parsley
- juice of ½ lemon
- 2 garlic cloves, crushed
- ⅓ cup almonds (soaked overnight)
- ¼ cup cold pressed extra virgin olive oil
- ½ tsp salt (sea/Himalayan/rock)
- black pepper, ground
- ¼ cup water
Wash the parsley in cold water and pat dry with paper towels. Trim off the thick stems below the leafy part of the herb. In a food processor combine all of the pesto ingredients and pulse until smooth. If the mixture is too dry, add a splash more water. Taste and add more salt or lemon juice as desired. Store in a container in the fridge for up to 1 week.
Slice zucchini into thinner strips resembling spaghetti (a mandoline works well for this). Heat coconut oil in a frying pan over medium heat then cook and stir zucchini in the hot oil for 1 minute. Add a little bit of water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
To serve, place the lentils onto a serving plate and top with zoodles and drizzle with pesto.
If you’re not vegan/vegetarian serve with an egg, fish or meat.
Enjoy!