Lentil Ragu with Zucchini Noodles
Lentil Ragu with Zucchini Noodles
Ingredients
For the Lentil Ragu
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Zucchini Noodles
- 4 zucchini, medium-sized
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegan Parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, until vegetables are softened.
⏱️ 10 min
- 2
Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender and the ragu has thickened. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
⏱️ 35 min
- 5
While the ragu simmers, prepare the zucchini noodles. Using a spiralizer or julienne peeler, create noodles from the zucchini.
⏱️ 5 min
- 6
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and a pinch of salt. Sauté for 3-5 minutes, tossing frequently, until the noodles are slightly tender but still have a bite. Be careful not to overcook, as they can become watery.
⏱️ 5 min
- 7
Divide the zucchini noodles among four plates. Spoon a generous amount of lentil ragu over the zoodles.
⏱️ 2 min
- 8
Garnish with fresh chopped parsley and vegan Parmesan cheese, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lentil Ragu with Zucchini Noodles
Ingredients
For the Lentil Ragu
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Zucchini Noodles
- 4 zucchini, medium-sized
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegan Parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, until vegetables are softened.
⏱️ 10 min - 2
Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender and the ragu has thickened. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
⏱️ 35 min - 5
While the ragu simmers, prepare the zucchini noodles. Using a spiralizer or julienne peeler, create noodles from the zucchini.
⏱️ 5 min - 6
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and a pinch of salt. Sauté for 3-5 minutes, tossing frequently, until the noodles are slightly tender but still have a bite. Be careful not to overcook, as they can become watery.
⏱️ 5 min - 7
Divide the zucchini noodles among four plates. Spoon a generous amount of lentil ragu over the zoodles.
⏱️ 2 min - 8
Garnish with fresh chopped parsley and vegan Parmesan cheese, if desired. Serve hot.
⏱️ 2 min