Lentil Bolognese with Zucchini Noodles

Ingredients

• 1 cup green lentils
• 4 medium zucchini
• 1 large carrot
• 2 stalks celery
• 1 medium onion
• 28 oz crushed tomatoes
• 1 tablespoon Italian herbs
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons nutritional yeast
• 2 cups water or vegetable broth

Instructions

1. 1

   Rinse the green lentils under cold water and set aside.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion, 2 chopped stalks of celery, and 1 large chopped carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened.

4. 4

   Add 3 minced garlic cloves to the pot and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in the rinsed lentils, 28 oz of crushed tomatoes, 2 cups of water or vegetable broth, 1 tablespoon of Italian herbs, 1 teaspoon of salt, and 1 teaspoon of black pepper.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.

7. 7

   While the sauce is simmering, spiralize or slice the 4 medium zucchinis into noodles.

8. 8

   In a separate skillet, lightly sauté the zucchini noodles in a drizzle of olive oil over medium heat for 2-3 minutes until just tender.

9. 9

   Once the lentil sauce is ready, stir in 2 tablespoons of nutritional yeast for added flavor.

10. 10

    Serve the lentil bolognese sauce over the zucchini noodles. Enjoy your meal!