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Recipes
Lentil Bolognese over Zoodles
8 servings
55 minutes total (Active 15 minutes)
Ingredients
  • 2 medium carrots
  • 1 tablespoon olive oil
  • 1 ½ cups frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
  • 8 oz sliced fresh white mushrooms
  • 1 tablespoon minced garlic
  • 0.75 oz fresh basil
  • 1 cup dry brown lentils
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups unsalted vegetable stock (or broth)
  • ¼ cup balsamic vinegar
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 10 oz fresh zucchini spirals
Steps
  1. Peel carrots and cut into ½-inch cubes (1 cup). Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add carrots and seasoning blend. Cook and stir 5–6 minutes until tender. Add mushrooms and garlic. Cook and stir 3–4 minutes until mushrooms have softened. Chop basil (⅓ cup).
  2. Stir in lentils, tomatoes, tomato paste, stock, vinegar, Italian seasoning, red pepper (if using), salt, pepper, and one-half basil. Bring to a boil, then cover and reduce heat to low. Simmer 30–35 minutes, stirring occasionally, until sauce has thickened and lentils are cooked. Serve sauce over zucchini noodles, sprinkled with remaining half basil.

Amount per ⅛ recipe serving: Calories 170, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 420mg, Total Carb 29g, Fiber 9g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 20%