Vegan Lentil Bolognese Zucchini (Print Version)

Hearty lentils in rich tomato sauce over spiralized zucchini and carrots for a light, vibrant meal.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 2 large carrots, spiralized
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium carrots, finely diced
06 - 3 cloves garlic, minced

→ Lentils

07 - 1 cup dry brown or green lentils, rinsed

→ Liquids

08 - 2 tablespoons olive oil
09 - 1 can (28 ounces) crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon smoked paprika
16 - 0.25 teaspoon red pepper flakes, optional
17 - Salt and black pepper to taste

→ Garnish

18 - Fresh basil or parsley, chopped, optional
19 - Nutritional yeast for sprinkling, optional

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots. Cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes if using. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and sauce reaches desired thickness. Add additional broth or water as needed.
05 - Adjust seasoning with salt and black pepper to taste.
06 - While sauce simmers, spiralize the zucchinis and carrots. Set aside until serving.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2 to 3 minutes until just tender but still crisp, or serve raw for extra crunch.
08 - Divide spiralized vegetables among serving plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.

# Expert Tips:

01 -
  • The lentils become so tender and rich they satisfy like meat, but your body feels energized rather than sluggish afterward.
  • You get restaurant-quality spiralized vegetables without the guilt, plus the sauce actually tastes better the next day.
  • It comes together in under an hour and quietly impresses everyone at the table, vegan or not.
02 -
  • Spiralized vegetables release water quickly once cooked, so never dress them with the sauce ahead of time or you'll end up with mush instead of noodles.
  • The lentils continue to absorb liquid as they cool, so if you're making this ahead, store the sauce and vegetables separately and combine them just before serving.
03 -
  • Make the lentil sauce in a larger batch on Sunday and portion it out; it keeps beautifully in the fridge for 3 days and can even be frozen for up to a month.
  • If your sauce seems too thin after cooking, remove the lid and let it simmer for another 5 minutes, or if it's too thick, stir in a splash of broth; lentils vary in how much liquid they absorb.
Go Back