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Lentil Bolognese Over Zucchini Noodles

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A hearty and comforting twist on the classic Bolognese, made with lentils and served over spiralized zucchini noodles.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 1 can crushed tomatoes (14–15 oz)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 4 zucchini, spiralized

Instructions

  1. Rinse the lentils under cold water.
  2. Sauté the diced onion and carrots in olive oil for about 5-7 minutes until tender.
  3. Add the minced garlic and stir for another minute.
  4. Stir in the rinsed lentils and sauté for a couple of minutes.
  5. Pour in the crushed tomatoes and sprinkle in the Italian seasoning.
  6. Simmer for about 25-30 minutes until the lentils are tender.
  7. Prepare the zucchini by spiralizing them into noodles.
  8. Sauté the zoodles in olive oil for about 3-5 minutes until tender.
  9. Combine the lentil Bolognese with the zoodles and serve hot.

Notes

This dish can be made in advance, and leftovers taste even better. Feel free to add variations like spinach or a kick of spice with red pepper flakes.

Nutrition

Keywords: Lentil Bolognese, Zucchini Noodles, Vegetarian, Healthy Cooking, Comfort Food

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