This dish looks awesome. Sensing a trend? I did not have a pasta sauce. It’s no wonder then that lentils are the most common (and best imho) way to make a vegan bolognese sauce. I’ve been loving your recipes this last year since I’ve become pescetarian. Easy, simple, quick and delicious! Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. I think the green lentils gave the bolognese an extra meat-like texture. You can also save on prep time by preparing the lentils the day before and storing them in the fridge overnight. We also made this with penne rigatoni pasta and garlic bread with oregano, garlic, and Miyokos butter. I love my spiralizer, too. This will be a regular on dinner rotation. After cooking, I topped it off with a sprinkle of garlic salt. I sauteed the shallot/garlic/carrot, then added the remaining ingredients, bumped the water up to 3/4 a cup and cooked in the IP for 20 minutes on high, then 10 minutes natural release. If you’re adding OK! Looks like a great recipe. I actually need to find a better one…the kind that makes plumper spirals. :). That’s big! This is something I’ve been confused about for a while. The sauce was so good!!!! You can serve it raw or lightly sauté in a skillet. It did add a lot to the cooking time, though. But I tried some on recently and “almost” went for them! Looking at this makes me seriously hungry :), Flare jeans are so in! Good way to sneak some leafy greens in there :). mango and herb salad with sesame ginger dressing. A quick and nutritious addition to pasta day. We’re so glad everyone enjoyed it, Rosie! ★☆. amzn_assoc_asins = "B00GRIR87M,B001PEZLCW,1476736073,1508729778"; Your recipes never disappoint! That made it great! Will definitely try this recipe. Cook lentils according to package directions, I just added water, brought to boil, then simmered 35 … Have a question? Even you. What a great recipe, thanks! Will definitely make again! Unfortunately I didn’t have a number zucchini in the fridge, so I served the bolognese with regular whole wheat pasta (since carbs and gluten aren’t an issue for me). Looks delicious x. I love that it’s a vegan recipe. We’re so glad your family enjoyed it! Xo. I didn’t use store bought marinara, so I added a few more seasonings to my plain tomato passata… A pinch of fresh chopped rosemary, granulated onion and garlic, a sprinkling of dried celery leaves, 1/2 teaspoon ground dried mushrooms, and a generous pinch of smoked salt. You may need to add more water depending on the thickness of the sauce, but you can always add water as you cook them as needed. Overall, it’s now my favourite veggie dinner! Dumb question I always had about spiralize pasta: do you need to cook it? Hope this helps and better luck next time! It came together very quickly and the leftovers tasted just as good! If the sauce thickens too quickly simply add a few tablespoons at a time of water to loosen the sauce until it is cooked. I use canned lentils for this, which makes it super quick to make. amzn_assoc_title = ""; It’s a Whole Plant based food plan. I only had green lentils on hand, so it took about 30 minutes to cook fully instead of the 17-20 it would’ve taken with red. Have a happy and healthy week! Do you think it would work with jarred vodka sauce? Stir in 1 clove garlic and carrots. Next add salt, pepper, tomato paste, and red cooking wine to your pot and stir until tomato paste is … I’ve not done much cooking with lentils. Thank you, We’re so glad you enjoyed it, Danielle! Easy to make with cheap ingredients (as always! Add the zucchini noodles and the remaining 1 clove garlic. ), oregano, smoked paprika and red wine vinegar. We are really trying to reduce carbs in our diet so this recipe looks perfect for us. What a great idea to add protein to a meatless bolognese using lentils! Thank you SO much for this genius idea! Since lentils have a similar texture to ground beef, I might be able to get him to try this dish. Mine took about an hour and I used a fresh bag of lentils. Lentils make for a great meat substitute – they mimic the texture of ground beef fairly well and add an earthy flair and creamy consistency to dishes. Love the lentil bolognese. Pinning for that busy weeknight!! I think a 15-20min soak in boiling water would help if you forget to plan the night before. I always add some chopped spinach and green olives in mine. Thanks for reaffirming my suspicions :D. I just got on the spiralizer train, too. I subscribed about a year ago. There are so many reasons to love lentils-they are a rich source of fiber, iron, protein, and folate and happen to be one of the easiest legumes to digest. Next time, would you mind leaving a rating with your review? This was great and easy to make! I am just trying out the vegan thing and am so thankful that I came across your site after a quick google search. I’m making a double recipe as we speak to use for making a veggie lasagna. Amazing…and healthy! Disclosure: This post may contain affiliate links. Add wine; cook for 2 minutes. https://www.avogel.co.uk/food/recipes/lentil-ragu-with-zucchini-noodles To make the lentils, bring the water to a boil in a pot then add the lentils, cover and reduce to a light … It calls for dried lentils and the lentils are supposed to cook in the sauce. By the end it wasn’t quite saucy enough so I pureed half of it and added it back in, and kept simmering with more spices and tomato paste to try to get it more flavorful. The sauce also works well over zucchini noodles. Excellent recipe – delicious, healthy, super easy and quick. I did my lentils in the instant pot for 6m then added to the mixture. I made this twice, delicious. I LOVED the noodles raw, also because the heat of the sauce naturally breaks down the fibres a bit, so by the end you’ve got an al dante vibe any ways. Yummy!! Thanks!! Just wondering how it gets to have 26 g of sugar???? I have a hand held spiral, but it doesn’t work well unless the size of the zuchini is exact. Will definitely be making this again. Thank you so much! Next time, would you mind leaving a rating with your review? If you the zucchini al dente they do still have a little bite, which makes them similar in texture to real pasta. Am I missing something? Storage: Let cool then store in a sealed container in the fridge for up to 4 days or freezer for up to 2 months. So healthy and yum! dinner. (At this point I literally Google whatever ingredients I have + “Minimalist Baker” any time I need recipe ideas). This recipe will definitely be a regular in our meal rotation! I will have to see what I can do about it. the one I used isn’t that great! I used whole wheat pasta because I couldn’t get my $5 hand spiralizer to work correctly. I paired the bolognese with spaghetti squash and topped with nutritional yeast and it was wonderful! There are a ton of lentil recipes on the Blog…I love them too! Made this with green lentils instead of red, and made a double-batch of it, and it turned out wonderfully! :D, I’ve been eyeing this recipe for a while, finally decided to make it today! I used a mandolin and used a medium and large toothed blade for some variety. The sauce also works well over zucchini noodles. It did take longer than expected for the lentils to soften. This looks good. This was delicious!