Hearty Lentil Bolognese with Zucchini Ribbons

Quick Summary

A fiber-rich, protein-packed bolognese made with brown lentils and vibrant zucchini ribbons. Ready in 45 minutes, this recipe is perfect for a clean, nutrient-dense weeknight meal.

Ingredients

Method

1. 1. Sauté the onion and garlic in olive oil over medium heat until softened and translucent.
2. 2. Stir in the tomato paste and lentils. Add the crushed tomatoes and oregano. Simmer for 25 minutes until lentils are tender.
3. 3. Use a vegetable peeler to slice the zucchini into long, thin ribbons.
4. 4. Briefly blanch the zucchini ribbons in boiling water for 60 seconds. Drain well.
5. 5. Serve the lentil bolognese over the warm ribbons. Top with fresh basil.

Nutrition Snapshot

Frequently Asked Questions

Can I use green lentils instead of brown?

Yes, green lentils work beautifully. They hold their shape slightly better than brown lentils, providing a nice texture.

How do I prevent watery zucchini?

Lightly salt your zucchini ribbons after peeling and let them sit for 5 minutes. Pat them dry with a paper towel before blanching.

Is this meal freezer-friendly?

The lentil sauce freezes perfectly for up to 3 months. The zucchini ribbons are best prepared fresh.