Vegan Lentil Bolognese Zucchini (Printable version)

Rich lentil sauce with tomatoes and herbs paired with fresh spiralized zucchini and carrots for a wholesome dish.

# Ingredient list:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 2 large carrots, spiralized
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium carrots, finely diced
06 - 3 cloves garlic, minced

→ Lentils

07 - 1 cup dry brown or green lentils, rinsed

→ Liquids

08 - 2 tablespoons olive oil
09 - 1 can (28 ounces) crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon smoked paprika
16 - 0.25 teaspoon red pepper flakes
17 - Salt and black pepper to taste

→ Garnish

18 - Fresh basil or parsley, chopped
19 - Nutritional yeast for sprinkling

# Step-by-step guide:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots. Cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Add additional broth or water if needed to reach desired consistency.
05 - Adjust seasoning with salt and black pepper according to preference.
06 - While sauce simmers, spiralize zucchinis and carrots using a spiralizer or julienne peeler. Set aside.
07 - Just before serving, sauté spiralized zucchini and carrots in a large pan over medium heat for 2 to 3 minutes until just tender with slight crispness, or serve raw for enhanced crunch.
08 - Divide spiralized vegetables among serving plates. Top with lentil Bolognese sauce. Garnish with fresh basil or parsley and nutritional yeast if desired.

# Expert tips:

01 -
  • It tastes indulgent enough to feel like comfort food, but you won't feel weighed down afterward.
  • The lentils deliver serious protein and heartiness without any meat or pretense about what you're eating.
  • You can make the sauce in advance and spiral your vegetables fresh, making weeknight dinners actually manageable.
02 -
  • Don't skip rinsing your lentils—they can be dusty, and rinsing keeps the finished dish from tasting gritty.
  • The sauce will thicken as it cools, so if it seems slightly loose when you're plating, that's actually perfect and intentional.
03 -
  • A splash of red wine stirred in when you add the tomatoes creates a deeper, more complex flavor that makes people think you've been cooking for hours.
  • Toast your spiralized vegetables in a dry pan for just a minute before adding them to plates—this brings out their natural sweetness and gives them better texture.
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