Vegan Lentil Bolognese Zucchini Noodles (Printable)
A satisfying plant-based lentil Bolognese paired with fresh zucchini noodles for a wholesome and flavorful dining experience.
# What You'll Need:
→ 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
10 - 1 can (14 ounces) 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
→ Zucchini Noodles
18 - 4 medium zucchini, 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
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely diced yellow onion and minced garlic, then sauté for 2 to 3 minutes until softened and fragrant.
02 - Incorporate the finely diced carrots, celery, and diced red bell pepper into the saucepan. Cook for 5 to 6 minutes, stirring periodically, until the vegetables begin to soften.
03 - Stir in the dried oregano, dried basil, and crushed red pepper flakes (if desired). Continue cooking for 1 minute, until the spices are aromatic.
04 - Add the diced tomatoes, tomato paste, rinsed dried lentils, vegetable broth, and bay leaf to the saucepan. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 25 to 30 minutes, or until the lentils are tender and the sauce has thickened to your desired consistency. Stir occasionally, adding additional broth or water if the sauce becomes too thick.
06 - Carefully remove and discard the bay leaf. Stir in the balsamic vinegar and soy sauce or tamari. Season generously with salt and black pepper to taste. Keep the Bolognese warm.
07 - Concurrently, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the spiralized zucchini, lightly season with salt and black pepper, and sauté for 2 to 3 minutes until just tender yet still retaining a slight crispness. Avoid overcooking.
08 - Divide the prepared zucchini noodles evenly among serving plates. Spoon a generous portion of the lentil Bolognese over the noodles.
09 - Garnish each serving with fresh basil leaves and a sprinkle of nutritional yeast or vegan parmesan, if preferred.
# Tips from dashanddishes:
01 -
- It's surprisingly hearty and satisfying, making you forget it's entirely plant-based.
- The fresh zucchini noodles offer a delightful, light counterpoint to the rich, savory sauce.
02 -
- Resist the urge to overcook the zucchini noodles; they should retain a slight bite for the best texture.
- Don't rush the simmering process – those lentils need adequate time to absorb all the wonderful flavors.
03 -
- If you don't have a spiralizer, a vegetable peeler can create lovely wide ribbons, which are just as delicious.
- Don't skip the balsamic vinegar and soy sauce – they are small additions that bring incredible depth and balance to the sauce.