Zucchini Pasta with Lentil Bolognese

Ingredients

• 1 Tbsp olive oil
• 1 medium shallot (minced // or sub 1/3 cup diced onion)
• 4 cloves garlic (minced)
• 2-3 medium carrots
• 1 pinch sea salt (plus more to taste)
• 26 ounces favorite marinara sauce (or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil)
• 1 pinch red pepper flake
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 Tbsp coconut sugar (for sweetness // plus more to taste // or sub stevia)
• 1/2 cup water
• 3/4 cup dry split red lentils* (rinsed and drained)
• 2 medium zucchini (rinsed and both ends sliced off)
• Vegan parmesan Cheese

Method

1. Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.3 min timer
2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.4 min timer
3. Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low, cover, and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.20 min timer
4. Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
5. While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
6. Serve the pasta over noodles of choice (I opted for raw zucchini noodles - so good!) and garnish with desired toppings - I prefer Vegan Parmesan Cheese and red pepper flake.
7. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.