Name: Lentil bolognese Zucchini Noodle Bowls
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: European
Ingredients: Extra virgin olive oil, garlic infused for added flavor, 1½ tbsp(s); Onion, ½ medium, chopped; Celery, raw, 3 stalk(s), medium, chopped; Carrots, 1 medium, chopped; Tomato paste, no salt added, 2 tbsp; Lentils, canned, no-added-salt, drained, 1¼ cup(s), rinsed; Low-sodium vegetable broth, 2 cup(s); Black pepper, 1 dash(es); Zucchini, noodles, 2 cup(s); Parsley, fresh, ¼ cup(s), continental, leaves; Red chili flakes, 1 dash(es), (optional)

Directions

Tip: Tap steps to mark as completed

1 Heat the garlic-infused extra virgin olive oil in a medium skillet set over medium heat.

2 Place the chopped onion, celery, and carrot in the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are very soft.

3 Mix in the tomato paste and cook for 3 minutes, stirring constantly, until it begins to catch slightly on the bottom of the skillet.

4 Pour in the low-sodium vegetable broth and add the rinsed lentils. Partially cover the skillet and cook for 15 minutes, stirring occasionally, until the liquid reduces into a sauce. Season with the black pepper.

5 The zucchini noodles may be served raw. For a softer texture, cook them separately in a non-stick frying pan for 2 to 3 minutes, stirring frequently so they do not stick.

6 Divide the zucchini noodles among serving bowls and spoon the lentil mixture over them. Finish with the parsley leaves and optional red chili flakes, then serve.

Lentil bolognese Zucchini Noodle Bowls

Table of Contents

The Story Behind This Dish