Lentil Bolognese with Zucchini Noodles

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Prepare Lentils and Zucchini

Cook the lentils according to package instructions until tender, then drain and set aside. Meanwhile, spiralize the zucchini into noodles using a spiralizer or julienne peeler.

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Cook Aromatics and Tomato Sauce

Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add canned diced tomatoes with their juices, dried basil, and dried oregano. Cook for another 2-3 minutes.

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Combine Lentils and Season

Add the cooked lentils to the tomato sauce in the skillet. Mix well and cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

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Sauté Zucchini Noodles and Serve‍

In a separate non-stick pan, lightly sauté the zucchini noodles over medium heat for 2-3 minutes, until just tender but still crisp. Divide the noodles between serving plates, top with the lentil Bolognese mixture, and garnish with grated Parmesan cheese and chopped parsley if desired. Serve hot.