Ahh that is probably it, I didn’t know those things had an expiration date lol thanks. I use a jar of arrabiata sauce for a little extra spice. Next time, would you mind leaving a rating with your review? Connect with me on Instagram, Facebook and Pinterest and read more about me here. salt and a load of black pepper to taste. Amount is based on available nutrient data. Thanks for sharing your recipe changes :D. This looks great!! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I can’t wait to make this recipe again. Glad I picked this one, it was delicious! This vegan lentil bolognese zucchini pasta is a plant-based version that honors its roots, maintaining its deep, earthy flavours, and thick hearty consistency. You can serve it raw or lightly sauté in a skillet. Hope that helps! Does it make a big difference in taste and/or texture? Really delicious and nutrient dense vegan meal. The only problem I had was getting the red lentils soft enough–the amount of liquid and the time didn’t do it. Spaghetti has always been one of my favorite food items! so I just made this and have wanted to for a long time. I love making your recipes because they are always so simple yet soooo delicious . Thank you for always providing home run recipes! Def going to add it to my weeknight rotation! Hi Cheryl! We have had lentils before and the kids like them, I always forgot to find more ways to cook with them. It was sooooo tasty! Not sure why, except that I get home from work late a lot so I’m rushing. It’s super helpful for us and other readers. If you’re serving over pasta, cook that now according to package instructions. I did not put the coconut sugar. I never know if they are to be added already cooked, or if they are to be added dry. 5 stars!! The second time, I pre-cooked the green lentils during the day in water on the stove and stored them in the fridge until I was ready to make dinner. It is so good, I used less tomato sauce, around 500gr, didn’t have red lentils so I used plain ones and parmesan was dairy. It was just a personal preference for me. Update Note: Originally published on July 9, 2018. Before using the lentils pour into a colander and rinse then go through them with your hands to pick out any bad lentils. An American favorite with a variety of lasagne sheet options and recipes from Barilla. mushroom and burnt butter spaghetti . You don’t! amzn_assoc_tracking_id = "cilanandcitro-20"; Looks delicious x. :), I totally rocked dark denim, flared jeans and a black crop top to a friend’s bachelorette party 2 months ago! It did take a bit longer to cook, but that’s because I like my lentils mushy. It’s no wonder then that lentils are the most common (and best imho) way to make a vegan bolognese sauce. Will definitely be making this again. Such a hearty and healthy meal! Thank you for all your recipes from a newly minted vegetarian. I skipped the sugar and added more red pepper flakes because I like the spice, and it tasted great. pasta + noodles. Oh I should also add that I used regular pasta rather than zucchini noodles:). Have made this a few times now (with traditional pasta) and it’s always a winner. Do you have to use coconut sugar? I made this tonight. I made this with ingredients I had on hand. I dispensed with the sugar, using as sweetener just the carrots… and it was an amazing result! I hate to admit this… but I could never be a vegan without your website in my life. (I am trying to cook more vegetarian, low carb, and high protein dishes for the environment/health) and I absolutely loved it. (finely shredded // 1 cup or 110 g as original recipe is written // I use the grater attachment on a food processor), (or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil), (for sweetness // plus more to taste // or sub stevia), *4 cloves garlic yield ~2-Tbsp minced garlic, Notify me of followup comments via e-mail. Excellent recipe! Hi! This recipe sounds good and I have wanted to swap out zoodles for my spaghetti pasta. I might have missed it in your description but the lentils took FOREVER to cook because I did not let them soak overnight. Huge hit with my husband and almost 2 year old daughter as well. My family didn’t know it was meat free! My kids (4 and 3 years old and picky) loved the sauce too!! The sauce is amazing. dinner. The carrot also adds a great flavor to the sauce. Thanks so much for the lovely review, Jane. Took longer to make than 25min and makes more sauce than you need for the noodles but overall super tasty and can’t wait to make again! Thank you – Also have been making your over night oats and chia puddings for my breakfasts the past week- so easy and delicious! I love to drizzle my dish with a little extra virgin olive oil then sprinkle some freshly grated Parmesan cheese. LOVED IT, sooo healthy and delicious! The cool thing about spiralizing noodles – besides vegetables morphing into curly q’s – is that there are options: You can buy a countertop spiralizer,A handheld spiralizer,Or use a good old-fashioned vegetable peeler like I’ve done for the past several years. Freshly squeezed Orange juice is also processed… “Processed” doesn’t automatically mean “bad”. I made everything from scratch and I can tell you gadgets are a time-saver! Oh, and I added kale to the sauce! This was quite good. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! maple and prosciutto wrapped brined turkey breasts with herb butter . I’m still trying to figure out whether it’s cool or not to wear flare jeans. Are the red lentils whole red lentils (or the split ones from Indian dal that cook really easily)? But Minimalist baker hasn’t let me down let. Or g-free these days. Hi Anne, good question! I made this twice, delicious. We are glad you’re a fan of this dish, Natalie! I think my total cooking time was about an hour, but I kept adding water and eventually they cooked through. Amazing recipe and came together seamlessly and quickly!!! This looks good. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. I used the PPK Italian sausage tempeh crumbles in place of the red lentils and omg, perfection. I’m sure that’s obvious to everyone but me! I tried spaghetti squash and it wasn’t my cup of tea. ★☆ I love my spiralizer, too. I just made this delicious dish and boy was I happy. Just made this, delicious! Hello – the recipe sounds great! Check out this tutorial! Thank you! Husband loves it too! However, when your pal sends you her new cookbook and your very own spiralizer to try out, you kind of sort of have to use it. Design by Purr. Would the sauce still be good for a week in the refrigerator? Everything I’ve tried so far is easy to make and surprisingly tasty. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender – stirring occasionally – about 17-20 minutes. I only had green lentils on hand, so it took about 30 minutes to cook fully instead of the 17-20 it would’ve taken with red. Great dish! garlic and scallions with 1 Tbs olive oil for 1 minute, stir in zucchini and saut. lentil, beef and zucchini spelt pasta. This was one of the best vegetarian meals I have made. Goodness it’s been quite awhile since I’ve made anything with zucchini noodles! At the very end, I added 4 more cloves of minced garlic and a handful of chopped fresh basil. serve over your favourite regular pasta – penne, bows, spaghetti, bows and macaroni all work great! This meal is delicious! It was so enjoyable. Thank you! You can serve your vegan lentil bolognese over any type of pasta but if you’ve seen my 50 vegan zucchini pasta recipes you’ll know that I’m slightly obsessed with zucchini pasta. Xo. ★☆ Cook for 1 minute. I did my lentils in the instant pot for 6m then added to the mixture. Learn how your comment data is processed. Cook lentils according to package directions, I just added water, brought to boil, then simmered 35 … I did add prob 1/4 C or a hair more water at end like suggested to lentils. Cook the pasta according to the package directions. Thanks for sharing! In a large bowl combine sherry vinegar, mustard, honey and smoked paprika then whisk together. 1st time I just follow your recipe, yum! This lentil bolognese recipe is unlike any you’ve had before. I love that it’s a vegan recipe. Your bolognese looks delish. But would always love to make it myself if at all possible! When I don’t have marinara, I use some combo of canned tomato sauce and diced tomatoes with a squeeze of tomato paste and it’s poif. Holy smokes – This is amazing! Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.

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