Sprouted Lentil Ragù

Want to lose weight while increasing your energy levels? Just eat more pasta. Specifically, THIS pasta! No animal protein, no oil, low calorie and yet completely filling and bursting with flavour. Go ahead, have a second bowl of this meaty lentil-mushroom ragù – it’s all pleasure with no guilt.

Ingredients

• 1 cup crimson lentils (dry, to be sprouted)*
• 200g king oyster mushrooms (1 pack), coarsely chopped
•  1 large spaghetti squash**
•  740ml low sodium tomato sauce
•  1/2 cup sundried tomatoes, sliced
•  1/2 yellow onion, diced
•  2 handfuls fresh baby spinach
•  4 large garlic cloves, minced
•  1 1/2  Tbsp italian herbs or spices
•  5 drops stevia
•  Salt and pepper to taste

*Note: you may use crimson or french green lentils.
**Note: instead of a spaghetti squash you can use spiralized zucchini noodles, or any pasta alternative of your choice.
 

Preparation:

1. Sprout the lentils for approximately 2-3 days. (Refer to the user guide that came with your Markito Nutrition Sprouting Kit).
2. Squash: Cut the squash in half (length wise) and remove seeds by scraping with a spoon. Place halves onto a baking tray, inside facing down, and pour water on the tray (1/4 inch deep). Bake at 350 degrees for 50-55 minutes. When done, scrape the inside with a fork, it will give spaghetti-like strands.
3. Sauce: Slightly steam the sprouted lentils for 5-6 minutes. In a medium saucepan sauté mushrooms, using a little bit of water, until slightly golden. Add the onions and garlic and stir 2-3 minutes. Now add the steamed lentils, tomato sauce, sun-dried tomatoes, baby spinach, herbs, stevia, and salt and pepper to taste. Let simmer for 5-10 minutes.
4. Pour this delicious sauce on top of the spaghetti squash and enjoy!

Makes 3-4 servings

Bon Appétit!
Marc & Christine