Lentil Bolognese with Zucchini Noodles (Printable)
Protein-rich lentils and fresh zucchini noodles combine in this hearty plant-based Italian classic ready in under an hour.
# What goes in:
→ Lentil Bolognese
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, finely diced
05 - 2 celery stalks, finely diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1 can (14 oz) diced tomatoes
11 - 2 tablespoons tomato paste
12 - 1 cup dried brown or green lentils, rinsed
13 - 2 1/2 cups vegetable broth
14 - 1 bay leaf
15 - Salt and black pepper, to taste
16 - 1 tablespoon balsamic vinegar
17 - 1 tablespoon soy sauce or tamari (for gluten-free)
→ Zucchini Noodles
18 - 4 medium zucchinis, spiralized
19 - 1 tablespoon olive oil
20 - Salt and black pepper, to taste
→ To Serve
21 - Fresh basil leaves, for garnish
22 - Nutritional yeast or vegan parmesan, optional
# Directions:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
02 - Add carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, lentils, vegetable broth, and bay leaf. Stir to combine.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and sauce has thickened. Stir occasionally, adding more broth or water if needed.
06 - Remove bay leaf. Stir in balsamic vinegar and soy sauce or tamari. Season with salt and black pepper to taste. Keep warm.
07 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini, season lightly with salt and pepper, and sauté for 2-3 minutes until just tender but still crisp. Do not overcook.
08 - Divide zucchini noodles among plates. Top generously with lentil Bolognese.
09 - Garnish with fresh basil and a sprinkle of nutritional yeast or vegan parmesan, if desired.
# Expert Advice:
01 -
- The lentils absorb all the savory flavors while providing that hearty texture that makes you forget there is no meat involved.
- The zucchini noodles lighten everything up without sacrificing the comforting essence of pasta night, leaving you satisfied but not sluggish.
02 -
- Never rush the initial vegetable sautéing process, as those first 10 minutes develop the foundation flavors that carry the entire dish.
- Zucchini noodles release water as they cook, so its crucial to cook them separately from the sauce and for just 2-3 minutes to prevent a watery final dish.
03 -
- Salt your zucchini noodles and let them sit in a colander for 15 minutes before cooking to draw out excess moisture, then pat them dry for the perfect texture.
- For an extra layer of flavor, add the rind of parmesan cheese (if youre not strictly vegan) to the sauce while it simmers, removing it before serving.