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lentil bolognese

Lentil Bolognese

4 from 4 votes
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Course: Main Course
Keyword: plant based, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 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)

Instructions

  • 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.

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