# Components:
→ Vegetables
01 - 2 medium zucchinis, spiralized
02 - 2 large carrots, spiralized
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium carrots, finely diced
06 - 3 cloves garlic, minced
→ Lentils
07 - 1 cup dry brown or green lentils, rinsed
→ Liquids
08 - 2 tablespoons olive oil
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth
→ Seasonings
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - ½ teaspoon dried thyme
15 - ½ teaspoon smoked paprika
16 - ¼ teaspoon red pepper flakes, optional
17 - Salt and black pepper to taste
→ Garnish
18 - Fresh basil or parsley, chopped, optional
19 - Nutritional yeast for sprinkling, optional
# Method steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes if using. Stir thoroughly to combine.
04 - Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add additional broth or water as needed.
05 - Adjust seasoning with salt and black pepper to taste.
06 - While the sauce simmers, spiralize the zucchinis and carrots. Set aside.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2 to 3 minutes until just tender but still crisp. Alternatively, serve raw for extra crunch.
08 - Divide spiralized vegetables among plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.
