Lentil Bolognese with Zucchini Noodles

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 cup brown lentils, rinsed
• •1 can (28 oz) crushed tomatoes
• •1 cup vegetable broth
• •2 teaspoons dried Italian herbs
• •4 medium zucchini, spiralized
• •to taste salt and black pepper
• •2 tablespoons fresh basil, chopped

Directions

1. 1Heat olive oil in a large pan over medium heat, add diced onion and garlic, sauté until softened, about 3 minutes.
2. 2Stir in rinsed lentils, crushed tomatoes, vegetable broth, and Italian herbs, bringing to a simmer.
3. 3Reduce heat to low and simmer for 20-25 minutes until lentils are tender and sauce thickens, stirring occasionally.
4. 4Season sauce with salt and pepper to taste.
5. 5In a separate skillet, heat 1 tablespoon olive oil over medium-high heat and warm spiralized zucchini for 2-3 minutes until tender-crisp.
6. 6Divide zucchini noodles among bowls, top with lentil bolognese sauce, and garnish with fresh basil before serving.

💡 Zucchini noodles release water fast. Keep lentil Bolognese thick and toss with the zucchini only at serving so the sauce does not become diluted.

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