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30 Minute Spicy Lentil Bolognese

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Ingredients

Scale
  • 2 cups lentils, cooked
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1/2 medium onion, chopped (1 ¼ cups)
  • 1 15 oz can fire roasted tomatoes (I used Trader Joe’s Diced Fire Roasted Tomatoes with Green Chiles)*
  • ((1-2 green chiles, diced if not in your tomatoes!))
  • 1 15 oz can crushed tomatoes with basil
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup fresh basil leaves
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • Pinch of smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon red chili powder
  • 2 zucchinis, spiralized (alternative: whole wheat pasta)

Instructions

  1. Cook lentils according to package instructions, but do not salt water! Make the sauce as the lentils cook.
  2. Preheat oil in a large skillet over medium heat. Once oil is warm, add garlic, then onions. Sauté for about 3-4 minutes, until softened.
  3. *Add fire roasted tomatoes, crushed tomatoes, parsley, basil and spices. Raise heat so the sauce begins to boil, then reduce to a simmer. The sauce will begin to thicken slightly as it reduces down after about 10 minutes.
  4. Add cooked lentils to the sauce and mix to combine. Taste the sauce and adjust spices to taste. Allow sauce to cook for another 10 minutes.
  5. Spiralize zucchini and cook in a medium saute pan over medium heat. Add black pepper, to taste. Alternatively, prepare pasta according to package instructions.
  6. Once zucchini noodles are cooked through, but not soggy, remove from heat, plate and top with lentil bolognese.
  7. Enjoy!

Notes

*Alternatively you can use your favorite prepared tomato/marinara sauce with no added sugar (preferably!)

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