Vegan Lentil Bolognese Zucchini (Printable)
Hearty lentils with spices served atop fresh spiralized zucchini noodles, creating a nutritious plant-based dish.
# What's Needed:
→ 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 - 28-ounce can 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)
# How to Make It:
01 - Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently.
03 - Add rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
04 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 to 35 minutes, stirring occasionally until lentils are tender and sauce thickened. Add 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 zucchini noodles and sauté for 2 to 3 minutes until slightly softened. Season with salt.
07 - Plate zucchini noodles, spoon lentil Bolognese on top, and garnish with fresh basil and vegan parmesan or nutritional yeast if desired.
# Tips for Success:
01 -
- It tastes indulgent and restaurant-worthy but comes together in under an hour with ingredients you probably already have.
- The lentils deliver serious protein and a satisfying texture that makes you forget there's no meat involved.
- Zucchini noodles keep it feeling fresh and light, not heavy, so you can eat a big bowl without the afternoon sluggishness.
02 -
- Don't overcook the zucchini noodles or they'll turn to mush—they cook in minutes, not the 30 minutes your sauce needs, so time them separately.
- The sauce actually gets better the next day when all the flavors have had time to marry together, so this is excellent for meal prep.
03 -
- Make a double batch and freeze the sauce in portions—it keeps for 2 months and becomes a weeknight lifesaver when you need dinner in minutes.
- Toast your dried herbs in the pan with the aromatics for 30 seconds before adding the wet ingredients and you'll taste how much more alive they become.