Lentil Bolognese over Zoodles

If you follow Little Green on instagram you saw that a couple weeks ago we posted this Lentil Bolognese over Zoodles, and although the recipe is there, several of you have asked for a printable version!

I created after tasting @kitchkatyum’s version during the Little Green January cleanse. So fun to experiment with flavors here. This really satisfies a craving for spaghetti and a hearty bolognese. The raw zucchini noodles provide so many enzymes, and the lentils keep blood sugars down, AND are protective against cancer.

Plus, it’s a one-pot wonder, and you KNOW how much we love only cleaning up one pot!

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This really satisfies a craving for spaghetti and a hearty bolognese. The raw zucchini noodles provide so many enzymes, and the lentils keep blood sugars down, AND are protective against cancer.

• CourseDinner
• Keywordlentil, tomato, vegan, zucchini

Servings: servings

Servings: servings

Ingredients

• 3 zucchini spiralized
• 2 Tbsp. extra virgin olive oil
• 1 shallot diced
• 1 1/2 tsp. sea salt
• 4 cloves garlic minced
• pinch red pepper flakes
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. cumin
• 2 cans tomato sauce total of 30 oz
• 2 carrots sliced into rounds
• 2 celery stalks sliced
• 1 pint sliced mushrooms
• 3/4 cups lentils
• 1 1/2 cups water

Units:US ImperialUS Imperial

Instructions

1. Spiralize the zucchini and set aside.
2. Warm the EVOO in the pan, and cook the shallot for 3 minutes. Add the garlic and spices and stir well. Add the tomato sauce, carrots, celery and mushrooms and cook for 5 minutes. Add in the lentils and water, stir, and cover, reducing heat, cooking for about 20 more minutes, or until lentils are cooked to liking.
3. Adjust seasoning, and serve over zoodles!

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