Vegan Lentil Bolognese Zucchini (Printable version)

Hearty lentil bolognese atop fresh spiralized zucchini and carrots, combining rich flavors and vibrant textures.

# What You’ll 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 additional broth or water if needed.
05 - Adjust seasoning with salt and black pepper according to preference.
06 - While sauce simmers, spiralize zucchini 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 just tender but still 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 -
  • It tastes indulgent and deeply satisfying without feeling like you're missing out on anything, which is honestly the whole game.
  • Brown lentils give you actual substance and protein while the spiralized vegetables keep everything light enough to eat on a weeknight without guilt.
  • The whole thing comes together in under an hour, and half that time is just letting the sauce do its thing while you scroll your phone.
02 -
  • Don't skip rinsing your lentils before cooking because the dust and debris will make your final sauce gritty and weird, a mistake I made exactly once.
  • The sauce will continue to thicken as it cools, so if it seems thin when you're done cooking, resist the urge to simmer it longer, just let it rest and it'll come together.
  • Spiralize your vegetables as close to serving time as possible because once they're cut, they start releasing water and won't stay crisp no matter what you do.
03 -
  • Add a teaspoon of balsamic vinegar or a splash of red wine right at the end of cooking to add a subtle sweetness and depth that makes people wonder what your secret ingredient is.
  • If you want a richer, more luxurious sauce, sauté the vegetables in a mixture of half olive oil and half vegan butter, which adds a subtle richness that elevates the whole dish.
Go back