Zoodles with Lentil Bolognese

Zoodles with Lentil Bolognese

Servings: 4


  • 2 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small red onion, finely chopped
  • 1 carrot, finely diced
  • 1 cup portobello mushrooms, sliced
  • 1 can organic lentils, drained and rinsed
  • 1 jar organic tomato sauce
  • 1 tbsp. basil, chopped
  • 1 tbsp. parsley, chopped
  • sea salt and pepper to taste
  • 4 zucchinis, spiralized

Optional topping: grated Parmesan cheese


  1. Heat 1 tbsp. of olive oil in a pan over medium heat.
  2. Add the garlic, onions, and carrots to the pan and sauté for 2 minutes.
  3. Add the mushroom and cook until soft, about 1-2 minutes.
  4. Add the lentils and tomato sauce to the pan and cook on low heat for 10 minutes.
  5. Turn off heat and add the basil and parsley to the pan. Season with salt and pepper to taste.
  6. Using a spiralizer, spiralize the zucchini into noodles. In a separate skillet, heat 1 tbsp. of olive oil and lightly sauté the zoodles, until soft.
  7. Plate zoodles and top with lentil Bolognese.




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