Lentils Bolognese

To cook, place lentils in a pot and cover with 2 cups water for every 1 cup lentils. Add a pinch of salt, bring to a boil, and then reduce to a simmer, partially covered, for 20–25 minutes. Once cooked, drain the lentils if there is any remaining water and set aside to cool.

Servings people

Calories 392kcal

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.

Nutrition