Lentil & Spinach “Meaty” Bolognese with Zucchini Noodles

Ingredients (serves ~2):

• 1 cup green or brown lentils (dry) or ≈2 cups cooked lentils

• 2 medium zucchini, spiralized into “zoodles”

• 1 Tbsp olive oil

• 1 small carrot, finely diced

• 1 small celery stalk, finely diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 Tbsp tomato paste

• 2 cups fresh spinach, roughly chopped

• ½ tsp dried oregano

• ½ tsp dried basil

• Salt & pepper to taste
  

  Instructions:

1. If using dry lentils, cook per package instructions (~20–25 minutes) until tender and drain. Set aside.

2. In a large skillet over medium heat, add olive oil, onion, carrot, celery. Sauté ~4-5 minutes until softened. Add garlic, cook ~1 minute until fragrant.

3. Add cooked lentils, diced tomatoes + tomato paste, oregano, basil, salt & pepper. Stir, bring to a simmer, reduce heat to low and cook ~5–7 minutes so flavors meld.

4. Add chopped spinach to the sauce, stir until spinach wilts (~1-2 minutes).

5. In another skillet (or same if space allows), lightly sauté zucchini noodles ~2-3 minutes until warmed but still al dente. Season lightly with salt & pepper.

6. Plate the zucchini noodles, then spoon the lentil-spinach bolognese sauce on top. Optional: sprinkle with grated Parmesan or nutritional yeast.

7. Serve immediately.