30 Minute Spicy Lentil Bolognese {Vegan, Gluten Free, Grain Free, Dairy Fre
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley chopped
- 1/2 cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon chili powder
- 2 cloves garlic finely minced
- pinch of smoked paprika
- 1/4 teaspoon red chili powder
- 2 cups lentils cooked
- 1/2 medium onion chopped (1 1/4 cups)
- 1 15 oz can fire roasted tomatoes (i used trader joe’s diced f
- ((1-2 green chiles diced if not in your tomatoes!))
- 1 15 oz can crushed tomatoes with basil
- 2 zucchinis, spiralized (alternative: whole wheat pa
- Carbohydrate 1.08862750073608 g
- Cholesterol 0 mg
- Fat 1.7899125000698 g
- Fiber 0.602349997043002 g
- Protein 0.551135000511682 g
- Saturated Fat 0.25045837500633 g
- Serving Size 1 1 serving (19g)
- Sodium 9.05675000508189 mg
- Sugar 0.486277503693074 g
- Trans Fat 0.0861166250280062 g
- Calories 21 calories
Cook lentils according to package instructions, but do not salt water! Make the sauce as the lentils cook.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.*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.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.Spiralize zucchini and cook in a medium saute pan over medium heat. Add black pepper, to taste. Alternatively, prepare pasta according to package instructions.Once zucchini noodles are cooked through, but not soggy, remove from heat, plate and top with lentil bolognese.Enjoy!
