Our plant based Lentil Bolognese is a great way to get more veggies and legumes into your day! Works perfectly for Meatless Monday or, let’s face it, delicious any day! This dish is vegetarian, but if you skip the small amount of yogurt that we add in at the end, it is easily a vegan meal.
Pasta or Veggie Noodles
So how do you choose pasta or veggie noodles like zoodles (zucchini noodles)? Both work well with this dish, it all depends on what you like and what you’re trying to accomplish. The zucchini noodles are an easy way to add in even more vegetables to your day in a tasty way. If you’d like something heartier, opt for whole wheat spaghetti, which goes really well with the Lentil Bolognese. Or, for a twist, why not half spaghetti and half zucchini noodles? That’s a great way to add extra vegetables AND have some pasta! Delicious.
- 2 tablespoons extra virgin olive oil
- 2 carrots peeled and diced
- 1 onion diced
- 1 celery stalk diced
- ½ teaspoon salt
- 1 cup lentils rinsed
- 1 14.5- ounce can diced tomatoes
- 4 cups vegetable broth
- 1/8 teaspoon black pepper
- 2 tablespoons plain Greek yogurt
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 3 zucchini spiralized (or 4 cups zucchini noodles)
Heat pot/deep pan over medium heat and add oil. Add carrots, onion, celery, and salt and saute until translucent or slightly golden, ~8-10 minutes.
Add lentils, tomatoes, and broth and bring to a boil. Lower to a simmer and leave until lentils are cooked through, ~25-30 minutes. Mix in pepper, yogurt, and vinegar and continue to simmer.
Heat large skillet over medium-high heat and add 1 tablespoon oil. Add zuchhini noodles and saute approximately 5 minutes.
Divide zucchini noodles into 4 bowls and spoon lentil Bolognese on top.