Lentil & Mushroom Bolognese
Delicious dish with a great balance of flavors and nutrients.
Servings Prep Time
4people 30mins
Cook Time
20mins
Servings Prep Time
4people 30mins
Cook Time
20mins
Ingredients
Instructions
  1. Heat oil over medium heat in mid-large pot, add carrot, onion, celery, garlic and sauté until soft.
  2. 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.
  3. Add finely diced portobello and cook for about 4 minutes.
  4. 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.
  5. 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.
  6. Check lentils, add salt and pepper to your preferred taste. Stir in sliced basil.
  7. Ladle over zucchini noodles. You don't need to heat the zucchini. Enjoy!