Zucchini noodles with lentil bolognese

Name: Zucchini noodles with lentil bolognese
Total time: 35 min
Ingredients: white onion; medium carrot; celery; garlic; Coconut Oil from foodspring; red lentils; tomato paste; vegetable broth; chopped tomatoes; coconut sugar (or raw sugar); bay leaf; sprigs of thyme; Zucchini (around 200g each); Protein Flakes from foodspring; nutritional yeast flakes

And a vegan alternative to parmesan!

35 min

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By Candy Lexa
September 29, 2020

Why trust us?

You love pasta, but you have a habit of eating way too much of it? We’ve been there. The answer is Zoodles. Zucchini noodles! It’s an absolute hit among healthy foodies. Combined with a bolognese sauce made from lentils, the dish is not only purely plant-based, but also deliciously hearty.

Ingredients

3 Persons

For the lentil bolognese:

1

white onion
1

medium carrot
1 stalk

celery
2 cloves

garlic
1 tbsp

Coconut Oil from foodspring
100 g

red lentils
4 tbsp

tomato paste
350 ml

vegetable broth
1 can

chopped tomatoes
1 tbsp

coconut sugar (or raw sugar)
1

bay leaf
3

sprigs of thyme

For the zucchini noodles:

3

Zucchini (around 200g each)

For the vegan parmesan:

20 g

Protein Flakes from foodspring
1 tbsp

nutritional yeast flakes

Preparation

1

Cut the onion, carrot and celery into small cubes. Chop the garlic.
2

Fry the vegetables with the coconut oil in a medium pot for about 5 minutes.
3

Add the lentils and the tomato paste, fry briefly and then pour in the broth.
4

Add the chopped tomatoes, sugar, bay leaf and thyme and let everything simmer at medium heat for 25 minutes.
5

In the meantime, season with salt, pepper and paprika powder.
6

Slice the zucchini into long strips. If you like, you can fry them in some oil. They also taste very good raw and cold.
7

Coarsely chop the Protein Flakes, yeast flakes, some salt and garlic powder in a mixer.
8

Arrange the zucchini noodles with the lentil bolognese and the Protein Flakes mixture.
1

Enjoy!