Lentil Bolognese over Zoodles

Name: Lentil Bolognese over Zoodles
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 medium carrots peeled and chopped; 1 tablespoon olive oil; 1 1/2 cups seasoning frozen, blend, diced onions, celery, bell peppers; 8 ounces white mushrooms presliced; 1 tablespoon minced garlic; 1/3 cup fresh basil coarsely chopped; 1 cup dry lentils; 28 ounces crushed tomatoes; 2 tablespoons tomato paste; 2 cups unsalted vegetable stock or broth; 1/4 cup balsamic vinegar; 1 tablespoon italian seasoning; 1/2 teaspoon crushed red pepper optional; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1 pound zucchini noodles

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Moore: "This had an overpowering vinegar taste. I tried i…" Read More

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Ingredients

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4 SERVINGS

2 medium carrots (peeled and chopped)

1 Tbsp. olive oil

1 1/2 cups seasoning (frozen, blend, diced onions, celery, bell peppers)

8 oz. white mushrooms (presliced)

1 Tbsp. minced garlic

1/3 cup fresh basil (coarsely chopped)

1 cup dry lentils

28 oz. crushed tomatoes

2 Tbsp. tomato paste

2 cups unsalted vegetable stock (or broth)

1/4 cup balsamic vinegar

1 Tbsp. italian seasoning

1/2 tsp. crushed red pepper (optional)

1 tsp. kosher salt

1/2 tsp. pepper

1 lb. zucchini noodles

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Moore 3 years ago

This had an overpowering vinegar taste. I tried it again and left out the vinegar, and it was very tasty.

Lentil Bolognese over Zoodles

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Lentil Bolognese over Zoodles

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