Vegan Lentil Bolognese with Zucchini Noodles - Vegan
Vegan Lentil Bolognese with Zucchini Noodles is an enticing plant-based twist on the classic Italian dish. Rich and hearty, the lentils provide an excellent source of protein and fiber, while the zucchini noodles add a light and fresh element to the meal, making it a perfect balance of flavors and textures.
Ingrédients
- 1 cup dried brown lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 sticks sticks celery, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large zucchini, spiralized
- Fresh basil, basil, for garnish
Instructions
- In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until tender. Drain any excess liquid and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the carrot and celery to the skillet and continue to cook for an additional 5 minutes, until the vegetables are tender.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
- Add the cooked lentils to the tomato mixture and stir to combine. Let the bolognese sauce simmer for another 10 minutes.
- While the sauce simmers, prepare the zucchini noodles using a spiralizer.
- Plate the zucchini noodles and top with a generous serving of lentil bolognese. Garnish with fresh basil and serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 298kcal | Carbohydrates: 46g | Protéines: 18g | Fat: 5g | Sucre: 12g
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