Lentil Bolognese over Zucchini Noodles

Ingredients

• 1.5 cups brown or green lentils
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 4 medium zucchini, spiralized

Method

1. 1

   Heat olive oil in a large pot over medium heat, sauté onion, carrots, and celery 6-7 minutes until softened.

2. 2

   Add garlic, cooking 1 minute, then add the tomato paste and cook, stirring constantly, 2 minutes until it darkens slightly in color — browning the tomato paste directly in the pan like this caramelizes its natural sugars and deepens the whole sauce; skip it and stir the paste straight into liquid, and the sauce tastes flat and tinny.

3. 3

   Add lentils, crushed tomatoes, broth, and oregano, bring to a simmer.

4. 4

   Cover and simmer 30-35 minutes until the lentils are tender and the sauce has thickened.

5. 5

   Sauté zucchini noodles in a separate pan 2-3 minutes until just tender, and serve the bolognese over top.