Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Zucchini Pasta with Lentil Bolognese
A healthy, plant-based twist on the Italian classic using spiralized zucchini noodles topped with a hearty lentil-based sauce. The lentils provide a meaty texture and are simmered with tomatoes, herbs, and garlic for a deep, savory flavor. It’s a low-carb, high-protein meal that is both light and incredibly satisfying.
A healthy, plant-based twist on the Italian classic using spiralized zucchini noodles topped with a hearty lentil-based sauce. The lentils provide a meaty texture and are simmered with tomatoes, herbs, and garlic for a deep, savory flavor. It’s a low-carb, high-protein meal that is both light and incredibly satisfying.
Ingredients
- 230 g Zucchini
- 125 g Cherry Tomatoes
- 40 g Onion
- 250 g Tomatoes, puréed
- 75 g Lentils, red
- 7 tbsp Olive Oil
- 250 g Tomato Paste
- 50 g Soy Cream
- 1/4 tsp Salt and Pepper
- 1/2 tsp Oregano
Instructions
- Cut the zucchini into thin slices with a spiral slicer or vegetable peeler.
- Cut the cherry tomatoes in half and chop the onion into small pieces.
- Heat a tablespoon of olive oil in a pan, add the onion and sauté for a few minutes.
- Add the tomato purée, washed lentils and tomato paste and simmer for 20 minutes on medium heat. Stir occasionally.
- Add the cream and cherry tomatoes and season with salt, pepper, and oregano.
- Simmer for an additional 10 minutes.
- In the meantime, parboil the zucchini noodles in boiling water for a few minutes.
- Transfer the noodles to a plate and serve with lentil bolognese.
Storage and Meal Prep Tips
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