Meatless Monday: Zoodles With Lentil Bolognese

This week for Meatless Monday I am sharing my absolutely favorite meatless recipe. This zoodles with lentils bolognese is so flavorful and fulfilling that it will please meat eaters and veggie lovers alike. It is a great meal to serve if you are giving up meat one day a week for Meatless Monday or for an entire week for my 1-Week Vegan Detox.

Zoodles With Lentil Bolognese

Serves 4

INGREDIENTS

• 2 tbsp extra – virgin olive oil
• 2 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 carrot, finely diced
• 1 cup portobello mushrooms, sliced
• 1 can organic lentils, drained and rinsed
• 1 jar organic tomato sauce
• 1 tbsp basil, chopped
• 1 tbsp parsley, chopped
• sea salt and pepper to taste
• 4 zucchinis, spiralized

Optional Topping

• grated Parmesan cheese

DIRECTIONS

• STEP 1. Heat a table spoon of olive oil in a pan over medium heat.
• STEP 2. Add the garlic, onions, and carrots to the pan and sauté for 2 minutes.
• STEP 3. Add the mushroom and cook until soft, about a minute or two.
• STEP 4. Add the lentils and tomato sauce to the pan and cook on low heat for 10 minutes.
• STEP 5. Turn off heat and add the basil and parsley to the pan. Season with salt and pepper to taste.
• STEP 6. In a separate skillet, heat a table spoon of olive oil and lightly sauté the zoodles, until soft.
• STEP 7. Plate zoodles and top with lentil bolognese.