Lentil Bolognese with Zucchini noodles*
Ingredients:
- 3 small / 2 medium zucchini, spiralized
- 2 tsp olive oil
- 1 brown onion finely diced
- 3/4 cup shredded carrots
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup tomato passata
- Salt and pepper
- 1/2 cup water
- 3/4 cup red lentils
- 1 tsp parmesan cheese
Recipe:
Heat a large rimmed skillet over medium heat. Once hot, add oil, onion, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add passata sauce and stir to coat. Add basil, oregano, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender – stirring occasionally – about 15-20 minutes. Add a bit more water if mixture gets too thick. While the sauce is cooking, spiralize your zucchini into noodles. Alternatively you can use a mandolin or vegetable peeler. Serve 1/2 the pasta over zucchini noodles and garnish with parmesan cheese. Save the rest for tomorrow!
