Lentil Bolognese with Zucchini Pasta

Level

Easy

Time

30 Min

SErves

3

Calories

300

Fat

5g

Protein

59g

Carbs

19g

Ingredients

  • 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

 

 

Instructions

Step 1

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. 

Step 2

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.

Step 3

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.

Step 4

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.

Step 6

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. 

Tip:

Replace the zucchini noodles with 320 grams of pasta.


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