This is a yummy vegetarian dish that you can swap out pasta with zucchini noodles. Lentils are rich in fiber, iron and a good protein source for vegetarians; they can also help eliminate toxins in your body, lower cholesterol and balance blood sugar.
Ingredients
- 1 TBSP avocado oil
- 1 large carrot peeled and diced
- 1 medium onion diced
- 1 large celery stalk diced
- 3 cloves garlic diced
- 2 each bay leaf
- 6-10 twigs fresh thyme
- 4 portobello mushrooms finely diced
- 1/2 cup dried lentils presoaked, rinsed and drained
- 1 tsp. ground cumin
- 1/2 TBSP chili powder
- 2 TBSP tomato paste
- 1 can diced tomatoes
- 1 cup chicken or vegetable broth
- 1/2 cup dry red wine *optional
- 1 handful baby spinach *optional
- 1 handful fresh basil, thinly sliced
- 2 medium zucchini, spiralized
Servings: people
Instructions
- Heat oil over medium heat in mid-large pot, add carrot, onion, celery, garlic and sauté until soft.
- Add bay leaves and thyme. *to save time 🙂 leave the thyme leaves on stems, the leaves will fall off stems during cooking. You will need to pull out the stems at the end so I recommend tying them together for easier retrieval.
- Add finely diced portobello and cook for about 4 minutes.
- Add lentils, cumin, chili powder, tomato paste, tomatoes, broth and wine*(if using). Bring to simmer, then reduce heat to low and cover. Let cook for about 20 minutes, until the lentils are tender. If you are adding spinach, add the last 3 minutes of cooking and stir it into the lentils.
- While the lentils are cooking, spiralize your zucchini. If you don't have a spiralizer you can sliced zucchini in thin strips. Place zucchini in individual serving bowls.
- Check lentils, add salt and pepper to your preferred taste. Stir in sliced basil.
- Ladle over zucchini noodles. You don't need to heat the zucchini. Enjoy!
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