Vegan Lentil Bolognese Zucchini (Printable Version)
Hearty plant-based bolognese featuring lentils and spiralized zucchini noodles for a nourishing main dish.
# What You'll Need:
→ Lentil Bolognese
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 red bell pepper, diced
07 - 1 cup dried brown or green lentils, rinsed
08 - 1 can (28 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 2 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon smoked paprika
15 - 1 bay leaf
16 - Salt and black pepper, to taste
17 - 1 tablespoon balsamic vinegar (optional)
→ Zucchini Noodles
18 - 4 medium zucchinis, spiralized
19 - 1 tablespoon olive oil
20 - Salt, to taste
→ To Serve
21 - Fresh basil leaves, torn (optional)
22 - Vegan parmesan or nutritional yeast (optional)
# Step-by-Step:
01 - Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrot, celery, and bell pepper. Cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
03 - Add rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, dried oregano, basil, thyme, smoked paprika, bay leaf, salt, and pepper. Stir thoroughly to combine.
04 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 to 35 minutes until lentils are tender and sauce thickens. Stir occasionally, adding more broth if necessary.
05 - Remove bay leaf, stir in balsamic vinegar if using, and adjust seasoning to taste.
06 - While sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini and sauté for 2 to 3 minutes until slightly softened. Season with salt.
07 - Serve lentil mixture over zucchini noodles. Garnish with torn fresh basil and vegan parmesan or nutritional yeast if desired.
# Expert Advice:
01 -
- The lentils dissolve slightly into the sauce, creating that luxurious, almost meaty texture you crave from a real Bolognese.
- Zucchini noodles stay tender but don't turn mushy if you time it right, making the whole dish feel fresh despite the long-simmered sauce.
- It's the kind of meal that tastes like you spent hours cooking when you actually spent less than an hour.
02 -
- Don't skip rinsing the lentils; starchy water clings to them and makes the sauce gummy instead of glossy.
- The longer you let the sauce simmer, the better it tastes, but the lentils have a breaking point where they start to fall apart; aim for that sweet spot where they're tender but still distinct.
- Zucchini releases water when heated, so cooking them separately from the sauce keeps everything from becoming watery and dull.
03 -
- Add a tablespoon of miso paste to the sauce for an extra layer of savory depth that makes people ask for your secret ingredient.
- If your sauce seems thin after simmering, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in while simmering; it'll thicken beautifully in about a minute.