Zoodles with Lentil and Mushroom Bolognese {Vegan}
Recipe type: Entree
Cuisine: Vegan
Serves: 4
  • 8 oz pkg baby bella mushrooms
  • 3 tbsp olive oil, divided
  • 5 medium zucchini, spiralized
  • ¼ tsp red pepper flakes
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 tbsp balsamic vinegar
  • ½ tsp dried oregano
  • Salt & pepper, to taste
  • 1 cup cooked lentils
  • Fresh basil, roughly chopped, for serving
  1. Place mushrooms in a food processor. Pulse until they are finely chopped. Set aside.
  2. Heat 1 tbsp olive oil in a large saute pan over medium-high heat. Add the spiralized zucchini and cook, tossing frequently, until just barely tender, about 3 minutes. Transfer to a colander over the sink to drain excess water.
  3. In another large saute pan (or dutch overn or large pot), heat remaining olive oil and red pepper flakes over medium heat. Add onion, carrots, celery, garlic and chopped mushrooms. Saute until beginning to soften, stirring frequently, about 7-8 minutes.
  4. Add crushed tomatoes, balsamic vinegar and oregano. Season to taste with salt & pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
  5. Stir in cooked lentils.
  6. Return zucchini to a hot pan for a few minutes to heat through.
  7. Serve zoodles topped with sauce and fresh basil.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2015/09/09/zoodles-with-lentil-and-mushroom-bolognese/