Vegan Lentil Bolognese Spiralized (Print version)

Protein-packed lentils in a hearty tomato sauce over crisp spiralized zucchini and carrots.

# What You Need:

→ 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 oz) crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika
16 - 1/4 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 5-6 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 to combine.
04 - Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add more broth or water as needed.
05 - Taste and adjust seasoning with salt and black pepper.
06 - While sauce simmers, spiralize zucchinis and carrots. Set aside.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2-3 minutes until tender-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 -
  • The lentils get so creamy and tender they actually mimic the texture of ground meat, which even skeptics find weirdly convincing.
  • It's ready in under an hour but tastes like you simmered it all afternoon, complete with that deep, savory depth that makes people want seconds.
  • The spiralized vegetables keep everything light and won't leave you feeling heavy, unlike traditional pasta Bolognese.
02 -
  • Don't skip rinsing your lentils before cooking, as this removes dust and debris and prevents an off taste that you'll notice but can't quite identify.
  • The sauce will thicken significantly as it cools, so if you're making it ahead, reheat it gently with a splash of broth to restore its silky consistency.
03 -
  • If your sauce is too thin after the lentils are cooked, uncover the pot and let it simmer for another five minutes to evaporate excess liquid rather than adding more thickener.
  • Toast your dried herbs in a dry pan for thirty seconds before adding them to the pot, and they'll bloom with more intense flavor than if you use them straight from the jar.
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