Lentil Bolognese with Zucchini noodles*

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!