Vegan Lentil Bolognese with Zucchini Noodles (Printable Version)
Protein-rich lentils simmered in tomato sauce served over crispy spiralized zucchini noodles. A wholesome, plant-based Italian classic.
# What You'll Need:
→ Lentil Bolognese
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, finely diced
05 - 2 celery stalks, finely diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 can (14 ounces) diced tomatoes
11 - 2 tablespoons tomato paste
12 - 1 cup dried brown or green lentils, rinsed
13 - 2 1/2 cups vegetable broth
14 - 1 bay leaf
15 - Salt and black pepper to taste
16 - 1 tablespoon balsamic vinegar
17 - 1 tablespoon soy sauce or tamari
→ Zucchini Noodles
18 - 4 medium zucchinis, spiralized
19 - 1 tablespoon olive oil
20 - Salt and black pepper to taste
→ Garnish
21 - Fresh basil leaves for garnish
22 - Nutritional yeast or vegan parmesan, optional
# Method:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Add diced carrots, celery, and red bell pepper to the saucepan. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, rinsed lentils, vegetable broth, and bay leaf to the saucepan. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 25-30 minutes until lentils are tender and sauce has thickened. Stir occasionally and add additional broth or water as needed to reach desired consistency.
06 - Remove bay leaf from the sauce. Stir in balsamic vinegar and soy sauce or tamari. Season with salt and black pepper to taste. Keep bolognese warm on low heat.
07 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini, season lightly with salt and pepper, and sauté for 2-3 minutes until tender-crisp. Avoid overcooking to maintain texture.
08 - Divide cooked zucchini noodles among serving plates. Top generously with lentil bolognese sauce.
09 - Top each portion with fresh basil leaves and optional sprinkle of nutritional yeast or vegan parmesan. Serve immediately while warm.
# Chef's Tips:
01 -
- The umami depth from the combination of lentils, tomatoes, and that secret splash of balsamic vinegar creates such a satisfying mouthfeel you genuinely won't miss the meat.
- You can prep almost everything ahead of time, making this your back-pocket recipe for impressing dinner guests while still having energy to actually enjoy their company.
02 -
- Never skip the step of sautéing the herbs briefly in oil – I once rushed this part and ended up with a sauce that tasted flat and oddly raw despite hours of cooking.
- The zucchini noodles will continue cooking from residual heat after removing from the pan, so always err on the side of undercooking them unless you enjoy something closer to zucchini soup.
03 -
- For meal prep, store the sauce and zucchini noodles separately – combining them too early results in soggy noodles that release too much water and dilute your carefully crafted sauce.
- The sauce freezes beautifully for up to 3 months, but always make fresh zucchini noodles just before serving for that perfect al dente texture.