Zucchini noodles with lentil bolognese
And a vegan alternative to parmesan!
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.
Preparation
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Cut the onion, carrot and celery into small cubes. Chop the garlic.
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Fry the vegetables with the coconut oil in a medium pot for about 5 minutes.
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Add the lentils and the tomato paste, fry briefly and then pour in the broth.
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Add the chopped tomatoes, sugar, bay leaf and thyme and let everything simmer at medium heat for 25 minutes.
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In the meantime, season with salt, pepper and paprika powder.
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Slice the zucchini into long strips. If you like, you can fry them in some oil. They also taste very good raw and cold.
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Coarsely chop the Protein Flakes, yeast flakes, some salt and garlic powder in a mixer.
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Arrange the zucchini noodles with the lentil bolognese and the Protein Flakes mixture.
- Enjoy!
HOW DO YOU MAKE ZUCCHINI NOODLES?
With a spiralizer. You can get one online and it won't set you back much. In addition to smaller models, which look like a pencil sharpener, there are also larger ones with a hand crank which give the same result. You can also get the same noodle effect with a peeler.
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