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Lentil Bolognese with zucchini noodles

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 100 g lentils, red
  • 1 can tomatoes, chopped
  • 300 ml vegetable stock
  • 1 shot of balsamic vinegar, vegan
  • 1 garlic clove(s)
  • 4 zucchini
  • ½ tsp cayenne pepper
  • salt and pepper
  • oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan, low-carb

Finely chop the onion and fry in a little oil. Add the lentils and fry briefly. Add the vegetable stock and simmer until the lentils are tender. While the lentils are simmering, peel the zucchini and cut it into “spaghetti” shapes using a spiralizer. Alternatively, you can also slice the zucchini with a paring knife. Lightly fry the zucchini in a pan with a little oil and season well with salt. Now add the chopped tomatoes to the lentils and bring to a boil. Add the garlic, balsamic vinegar, and cayenne pepper and mix well. Finally, season with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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