Lentil Bolognese with Zucchini Noodles
Lentil Bolognese with Zucchini Noodles
Ingredients
For the Lentil Bolognese
- 2 tablespoons Olive oil
- 1 Yellow onion, medium, chopped
- 2 Carrots, medium, peeled and chopped
- 2 Celery stalks, chopped
- 4 Garlic, cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Brown or green lentils, dried, rinsed
- 28 ounces Crushed tomatoes, canned
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
For the Zucchini Noodles
- 4 Zucchini, medium
- 1/2 teaspoon Salt
For Garnish (Optional)
- 1/4 cup Nutritional yeast
- 1/4 cup Fresh basil, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
⏱️ 10 min - 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
⏱️ 30 min - 5
While the bolognese simmers, prepare the zucchini noodles. Using a spiralizer or a julienne peeler, create noodles from the zucchini. Place the zucchini noodles in a colander and sprinkle with 1/2 teaspoon salt. Let them sit for 10 minutes to draw out excess water, then gently squeeze out any liquid using your hands or paper towels.
⏱️ 15 min - 6
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2 to 3 minutes, stirring constantly, just until al dente. Be careful not to overcook them, as they can become soggy quickly.
⏱️ 3 min - 7
Divide the zucchini noodles among 4 serving bowls. Spoon a generous amount of lentil bolognese over the top of each serving. Garnish with nutritional yeast and fresh chopped basil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lentil Bolognese with Zucchini Noodles
Ingredients
For the Lentil Bolognese
- 2 tablespoons Olive oil
- 1 Yellow onion, medium, chopped
- 2 Carrots, medium, peeled and chopped
- 2 Celery stalks, chopped
- 4 Garlic, cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Brown or green lentils, dried, rinsed
- 28 ounces Crushed tomatoes, canned
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
For the Zucchini Noodles
- 4 Zucchini, medium
- 1/2 teaspoon Salt
For Garnish (Optional)
- 1/4 cup Nutritional yeast
- 1/4 cup Fresh basil, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
⏱️ 10 min - 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
⏱️ 30 min - 5
While the bolognese simmers, prepare the zucchini noodles. Using a spiralizer or a julienne peeler, create noodles from the zucchini. Place the zucchini noodles in a colander and sprinkle with 1/2 teaspoon salt. Let them sit for 10 minutes to draw out excess water, then gently squeeze out any liquid using your hands or paper towels.
⏱️ 15 min - 6
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2 to 3 minutes, stirring constantly, just until al dente. Be careful not to overcook them, as they can become soggy quickly.
⏱️ 3 min - 7
Divide the zucchini noodles among 4 serving bowls. Spoon a generous amount of lentil bolognese over the top of each serving. Garnish with nutritional yeast and fresh chopped basil, if desired.
⏱️ 2 min