Lentil bolognese with zucchini noodles

Lentil bolognese with zucchini noodles

This fully plant-based bolognese is a deliciously nutritious meal that doesn’t contain any anti-body foods, but is nonetheless really tasty. In this recipe, we serve lentil bolognese with zucchini noodles bursting with vitamins and minerals. But apart from zucchini noodles, this bolognese also goes wonderfully with any gluten-free pasta, quinoa, potatoes or your favourite side dish, even if it’s just a green salad pad.

Quantity: 4-5
Difficulty level: medium
Preparation time:approx. 45 min

• 200 g green lentils
• 100 g carrots
• 60 g ribbed celery
• 80 g onion
• 3 garlic cloves
• 600 g crushed tomatoes
• 400 ml MM healing broth
• 2 tbsp concentrated tomato paste
• 2 bay leaves
• 1 tsp dried oregano
• half a handful of fresh basil
• salt and pepper to taste
• 1 spl healing broth ice cube / 1 tbsp oil / 1 tbsp water
• One zucchini, made into noodles using a mandoline or spiralizer
• Some grated Brazil nuts (for serving, if desired)

How to make lentil bolognese?

Lightly heat the water/broth/oil in the bottom of the pot. Add finely chopped onion and celery, grated carrot and finely chopped garlic. Heat the mixture for about 3 minutes until the onion becomes glassy. If frying with water or broth, reduce the temperature or add water if necessary.

Add pre-rinsed lentils, crushed tomatoes, tomato paste, broth, bay leaves, oregano, salt and pepper. Bring everything to a boil for a moment, then lower the heat and let it simmer with the lid on for about 30 minutes, until the lentils are soft.

Add chopped fresh basil and serve with zucchini noodles. Sprinkle with grated Brazil nut crumbs, if desired.