Vegan Lentil Bolognese Zucchini (Print Version)

Protein-packed lentils simmered in tomato sauce, served atop fresh spiralized zucchini and carrots for a wholesome dish.

# Components:

→ 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 fluid 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, optional
17 - Salt and black pepper to taste

→ Garnish

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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots. Sauté 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 if using. Stir well to combine.
04 - Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Add additional broth or water as needed.
05 - Season with salt and black pepper to taste.
06 - While sauce simmers, spiralize zucchinis and carrots. Set aside until ready to serve.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2 to 3 minutes until just tender but still crisp, or serve raw for extra crunch.
08 - Divide spiralized vegetables among plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours on the stove, but you're done in under an hour with minimal cleanup.
  • The lentils give you that satisfying, meaty texture that makes you forget there's no animal product in sight.
  • Your spiralizer finally gets its moment to shine, and the raw or lightly cooked veggie noodles actually taste like part of the meal, not just filler.
02 -
  • Lentils have a hidden agenda to overcook in a heartbeat; set a timer and check them at the 25-minute mark so you catch them when they're tender but still have integrity and bite back slightly.
  • The sauce will seem thin at first, but as it simmers it thickens dramatically as the liquid reduces and the lentils absorb moisture, so resist the urge to add more broth early on.
03 -
  • Toast your dried herbs in the warm oil for a quick moment before adding the vegetables to unlock their oils and deepen their flavor—it sounds fussy but takes 30 seconds and transforms the dish.
  • If your sauce tastes a bit flat at the end, add a squeeze of fresh lemon juice or a splash of balsamic vinegar to brighten everything up without adding salt.
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