• Prep Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 6

Zucchini Noodles with Lentil Bolognese

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon sugar or maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed dried red pepper
  • 1 cup dried red lentils
  • 1 15 ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 4 cups vegetable broth
  • 4 zucchini, peeled and spiralized using a spiralizer
  • 1 teaspoon olive oil
  • salt/pepper


For the Bolognese:
Add the oil to a large stock pan and heat over medium heat.
Add the onions, carrots, and celery along with a pinch of salt and cook for 5 minutes until soft and reduced.
Add in the garlic, sugar, balsamic vinegar and dried herbs and cook for another 5 minutes, stirring often so the garlic doesn't burn.
Add the lentils, tomato paste, bay leaves and vegetable broth and bring to a boil. Reduce to a simmer and cook for 30-40 minutes until lentils are soft.
Remove the bay leaf and season to taste with salt and pepper. Depending on what brand of vegetable broth/stock you used- you might need a pinch of salt or none at all!

For the noodles:
While the sauce is cooking, preheat the oven to 375 degrees F and prep the zucchini.
Toss zucchini with oil and small pinch salt/pepper.
Place on a baking sheet in a single layer and cook for 7-10 minutes until just soft.
Serve bolognese over zucchini noodles.

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