Zucchini noodles with lentil bolognese

And a vegan alternative to parmesan!
icon 35 min
© foodspring
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.


3 Persons

For the lentil bolognese:

  • 1
    white onion
  • 1
    medium carrot
  • 1 stalk
  • 2 cloves
  • 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


  • 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
Free Body Check
Want to improve your nutrition? Our Body Check will help!
  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

Read more about

Recipe Overview

Total time
35 min

Nutritional value, per portion

335 kcal