Lentil "Bolognese"
Vegetarian: undefined
Vegan: undefined
MAKES: serving
Ingredients
1 Tbsp olive oil
1 cup onions, diced
1/4 cup carrots, shredded
3 cloves garlic, minced
3 oz tomato paste
1 28-oz can crushed tomatoes
2 tsp dried basil
1 Tbsp dried parsley
2 tsp dried oregano
Sea salt & pepper, to taste
2 tsp marjoram
1 tsp crushed red pepper flakes (optional)
1 cup lentils, dry
1 to 1-1/2 cups water
3 cups cooked zucchini noodles, or leave raw for a crunchier texture
1 cup cooked whole wheat spaghetti
1/4 cup nutritional yeast (optional)
Directions
Heat olive oil in a sauce pan over medium heat.
Add onions and carrots. Cook 1-3 minutes, until onions are translucent.
Add garlic and cook for another minute.
Add tomato paste. Stir.
Add crushed tomatoes and all seasonings. Stir.
Add lentils and water. Cook 17-20 minutes, stirring occasionally. Lentils should be tender but not mushy. Add more water, if needed.
In a bowl, layer 1 cup zucchini noodles, 1/4 cup pasta and 1-1/4 cups Bolognese sauce. Top with 1 Tbsp of nutritional yeast.