Lentil Bolognese with Zucchini Pasta
- ½ medium onion, chopped
- 1 tsp. olive oil
- 2 cloves garlic, crushed
- ½ tbsp. Italian herbs
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2x 14 oz. (400g) canned chopped tomatoes
- 5 oz. (156ml) canned tomato paste
- ½ cup (95g) red split lentils
- ½ cup (120ml) vegetable stock or water
- ½ tbsp. sugar or maple syrup
- 10 cups zucchini noodles
Spiralise the zucchini into noodles using a spiraliser. Alternatively buy store-bought zucchini noodles. Place the noodles into a large bowl, sprinkle with ¼ teaspoon of salt, mix well and set aside to sit.
Place a saucepan over a medium-high heat, add the oil and sauté the onions for 3 minutes, stirring often. Add the garlic, salt and pepper and spices and stir well for a further minute.
Add the crushed tomatoes, red split lentils, vegetable stock or water, and sugar or maple syrup and mix well. Bring to a boil and then reduce heat to a simmer. Cover the pan with a lid and simmer for 15 minutes.
Remove the lid from the pan and add in the can of tomato paste and the fresh parsley and basil. Cook for another 5 minutes uncovered.
Once the zucchini noodles are cooked place them into a large bowl and top with sauce. Sprinkle with more fresh herbs and a little parmesan cheese.
Replace the zucchini noodles with 320 grams of pasta.