Lentil Bolognese with Zucchini Noodles

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Prepare Lentils and Zucchini

• 75g Lentils
• 1 Zuchini

Cook the lentils according to package instructions until tender, then drain and set aside. Meanwhile, spiralize the zucchini into noodles using a spiralizer or julienne peeler.

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Cook Aromatics and Tomato Sauce

• 1 tsp Olive Oil
• 1/2 Small Onion
• 2 Garlic Clove
• 100g Diced Tomatoes
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Oregano

Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add canned diced tomatoes with their juices, dried basil, dried oregano, and season with salt and pepper to taste. Cook for another 2-3 minutes.

_{Step 3/4}

Combine Lentils and Season

Add the cooked lentils to the tomato sauce in the skillet. Mix well and cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste if needed.

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Sauté Zucchini Noodles and Serve‍

• 1 tsp Olive Oil
• 15g Grated Parmesan
• 5g Fresh Parsley

In a separate non-stick pan, heat olive oil over medium heat and lightly sauté the zucchini noodles, adding salt and pepper to taste, for 2-3 minutes, until just tender but still crisp. Divide the noodles between serving plates, top with the lentil Bolognese mixture, and garnish with grated Parmesan cheese and chopped parsley. Serve hot.