Lentil Bolognese
What’s in it?
Red lentils, vegetable broth, store bought marinara (or homemade if preferred), zucchini noodles (spiralized zucchini)
Want the recipe? (note: recipe instructions are for a pressure cooker, if you want stovetop directions scroll down to the bottom of the post)
Why do I like it?
Easy, delicious - what more could you ask for? This recipe comes together quickly, especially if you spiralize the zucchini in advance. Although the noodles are made from vegetables, it’s still very satisfying. What a great way to replace meat and still be able to enjoy bolognese.
Any recipe notes or tweaks?
When cooking the lentils, I followed the directions on the package, using half vegetable broth and half water to cook them. Once the lentils were done, I added one jar of marinara sauce to the lentils in the pot. This makes the sauce a bit more moist which I prefer to a dry bolognese.
I cook the zucchini by placing the noodles in a heated skillet and stirring until they are wilted. No need to add oil as the water in the zucchini comes out as it cooks and makes enough moisture to do the trick!
Want the recipe revised with my notes? CLICK HERE