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Lentil Bolognese with Zoodles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 3 people
Ingredients
  • 1/2 brown onion, diced
  • 2 cloves garlic, minced
  • 1 tsp coconut oil
  • 2 medium carrots, grated
  • 1 can lentils, drained and rinsed
  • 1 can diced tomatoes
  • 1/2 cup water
  • salt and pepper, to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried chili flakes (optional)
  • 2 large zucchinis
Instructions

  1. Over a medium heat in a large fry pan, heat the coconut oil. Add the onion and garlic, and cook until onion is translucent. 

  2. Add the shredded carrot to the pan and stir to combine. Cook for about 3 minutes. 

  3. Meanwhile, get your spiraliser and spiralise your zucchinis into thin strips. They should get the look of pasta, so think this thin. Add to a pot with a little bit of water in the bottom, and set aside.

  4. Add the lentils to the onion, garlic and carrot and cook for about 2 minutes before adding the canned tomatoes and water. Sprinkle the salt and pepper, dried oregano, dried basil, dried parsley and dried chili flakes over the sauce, and stir to combine. Bring to a simmer and allow to cook for about 20 minutes, or until the sauce has reduced and thickened. 

  5. Meanwhile, place the pot with the zucchini on a medium heat and cover. Cook until it has softened, about 5-10 minutes. 

  6. Serve by straining the zucchini noodles and placing in the bottom of the bowl. Top with the sauce and some salt and pepper to taste.