Zucchini Noodles with Lentil Bolognese

Ingredients

• Lentils1/2 cup (100 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Tomato Sauce2 tablespoon (28 g)
• Zucchini1 count (200 g)
• Oregano1/2 tablespoon (2 g)
• Basil1 count (1 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   In the meantime, put the chopped onion, half chopped garlic and the shredded carrot in another oiled pan with half the oil and stir-fry for 5 minutes until soft.

3. 3

   Step 3

   Place in a blender cup and blitz. Add to the pan again along with the tomato sauce.

4. 4

   Step 4

   Salt and pepper to taste and add the lentils. Cook for 8-10 minutes.

5. 5

   Step 5

   For the zucchini noodles, use a food spiralizer to make them.

6. 6

   Step 6

   You can have the zucchini raw or place in in salted boiling water for 3-5 minutes until softened.

7. 7

   Step 7

   In another pan, add the remaining oil and the chopped garlic. Stir-fry for 2 minutes. Add the noodles and cook while stirring for a 3- 5 minutes. Salt and pepper to taste.

8. 8

   Step 8

   Serve the pasta on a plate and top with the lentil bolognese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Noodles with Lentil Bolognese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.