77 / 92
E N J OYME N T
FOR THE CASHEW AND LENTIL SAUCE:
• 60 g beluga lentils (or Puy or Alba lentils)
• Juice of one small lemon
• ½ tsp + 2 pinches salt
• 120 g cashew kernels
• 2 tsp linseed meal
• ½ tsp kala namak (an Indian sulphur salt; or salt)
• 2 pinches grated nutmeg
• 2 tsp maple syrup (or agave syrup)
• 200 ml lukewarm and 200 ml boiling water
FOR THE COURGETTE NOODLES OR “ZOODLES”:
• 2 green courgettes (500 g in total)
• 2 yellow courgettes (500 g in total)
• ¾ tsp salt
Plus:
• 6 sprigs basil
• 3 spring onions
• ½ tsp chilli flakes or pul biber
• 1 tbsp white sesame seeds
• WMF KULT X spiraliser with cutting insert no. 3
• Stick blender or regular blender
HERE’S HOW IT WORKS:
1.
Rinse the lentils with cold water, boil them in three times the
amount of water and cook them at medium heat for 25 minutes. Then
drain the lentils using a fine strainer and leave to dry. Mix with half the
lemon juice and two pinches of salt and place to one side.
2.
Fill a high mixing bowl with cashew nuts, linseeds, ½ tsp salt, kala
namak, nutmeg and maple syrup mixed with 200 ml lukewarm water
and what’s left of the lemon juice and leave to soak. Kala namak is an
Indian salt with a high sulphur content. In large quantities, it tastes like
boiled eggs, which not everyone likes. It is used very sparingly in this
recipe, though, to round off the sauce. Kala namak is available in (well-
stocked) supermarkets, at spice stores or online.
3.
Wash the courgettes, spring onions and basil and leave to dry. Close-
ly cut off the stem of the courgettes and cut them into spaghetti with
the WMF KULT X spiraliser with cutting insert no. 3. Sprinkle the salt
over the courgette noodles and carefully fold in with your hands. Leave
to stand until further use.
4.
Slice the spring onions into fine rings and the basil into fine strips.
Set both ingredients aside.
5.
Pour 200 ml boiling water into the mixing bowl and purée
everything into a fine sauce with the stick blender. Then fold the spring
onions into the sauce.
6.
Shape the courgette noodles into nests and place in four deep
plates. Pour the sauce over the nests and all around them. Add the
lentils and the basil, garnish with the chilli flakes (or pul biber) and
sesame seeds and serve.
A VEGAN POEM
Nest-shaped courgette noodles, sauce, lentils,
basil and chilli flakes or pul biber.
ZOODLES WI TH
LENT I LS AND BAS I L
(serves four)
Dish
by WMF
|
77