lentil bolognese with zucchini noodles

A vegetarian and gluten-free take on a classic that’s hearty, warm, and filling!

V GF P

YIELD — 1 serving

Print Recipe

Ingredients

FOR THE LENTIL BOLOGNESE

¼ cup lentils
1 Tbsp shallot, finely diced
1 clove garlic, minced
¼ cup carrot, diced
1 cup jar Italian tomato sauce
1 tsp extra virgin olive oil
½ tsp dried basil
½ tsp dried oregano
Red pepper flake
¼ cup water
Kosher salt

FOR THE DISH

1 cup zucchini noodles
2 Tbsp shaved parmesan
1 tsp extra virgin olive oil
Kosher salt

Directions

1. Make the lentil bolognese: Heat olive oil in a medium pot, add shallots and garlic, and cook for 2 to 3 minutes, stirring frequently. Add carrots and season with salt and pepper; cook until softened, 3 to 4 minutes.

Add tomato sauce and stir to combine. Add dried herbs, water, and lentils. Bring to a boil then reduce to a simmer, cooking until lentils are tender and the sauce thickens, stirring occasionally, about 15 minutes.

2. Meanwhile, in a medium sauté pan, cook zucchini noodles in olive oil; season with a pinch of salt.

3. Top zucchini noodles with sauce and ricotta cheese.

PREP-AHEAD: This is a great recipe to double or quadruple and freeze for future use.

Use a mandoline or a sharp chef’s knife to thinly slice zucchini if you can’t find zucchini noodles. Alternately, feel free to use pasta!

NOTES: Use DF cheese to make DF. Fresh basil would be a great addition here! Italian herbs can be used in place of basil and oregano.

Nutrition Information

Calories: 488
Carbs: 57g
Pro: 28g
Fat: 17g

photo for Weeknight Dinners by Melissa Peterson

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.