Lentils Bolognese
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Ingredients
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- ½ carrot, small dice
- ½ yellow onion, small dice
- 1 teaspoon sea salt plus 2 pinches, divided
- 4 ounces button mushrooms, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon crushed red pepper flakes
- ¾ cup red wine
- 1 (28-ounce) can San Marzano tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1½ teaspoons natural cane sugar
- Pinch black pepper
- 8 ounces whole-wheat spaghetti
- 4 cups spiralized raw zucchini noodles
- 1¼ cups cooked Puy, beluga or brown lentils (from ⅔ cup dry lentils)
- ¼ cup finely chopped fresh basil
- Parmesan cheese
Instructions
- In a large saucepan over medium-low, melt butter with 1 tablespoon olive oil and stir in diced carrot and onion with a pinch of salt. Cook until tender, 6 minutes.
- Add mushrooms and cook 3–5 minutes, until mushrooms begin to release their juices. Add a pinch more salt.
- Stir in garlic, oregano, bay leaf and red pepper flakes. Cook 1 minute. Add wine and stir to deglaze pan. Cook 4 minutes to reduce liquids.
- Add tomatoes, tomato paste, broth, sugar, 1 teaspoon sea salt and pinch of black pepper. Simmer partially covered for 45 minutes. Use the end of a wooden spoon to smash and break up tomatoes, and stir occasionally. Keep warm over low heat.
- While Bolognese sauce is cooking, cook whole-wheat pasta according to package instructions. Drain, then stir in zucchini noodles and drizzle with 1 tablespoon olive oil. Set aside.
- When sauce is done, remove bay leaf. Stir in cooked lentils and ¼ cup basil.
- Serve sauce over zucchini and pasta noodles, and garnish with additional basil and Parmesan shavings.
