Recipe by Geraldine Julie-Chlubna
LENTIL BOLOGNESE ZUCCHINI
1 tbsp olive oil
1 onion, minced
3 cloves garlic, minced
2-3 carrots, finely shredded
Pinch sea salt, plus more to taste
3 cups tomato purée
1 tsp Cayenne Pepper
1 tsp dried basil
1 tsp dried oregano
1 tbsp agave syrup
1/2 cup water
250g lentils (rinsed and drained)
2 medium zucchinis, rinsed with both ends chopped off
Vegan Smoked Cheddar
- Heat a large skillet over medium heat. Then add oil, onion and garlic. Sauté for about 3 minutes with frequent stirring till onion is golden brown.
- Add carrots and stir. Cover and let cook for 3-4 minutes more, then add tomato purée and stir.
- Add cayenne pepper, basil, oregano and lentils. Bring mixture to a simmer. Add salt, water and agave syrup. Stir. Add a bit more water if you don’t like the mixture too thick.
- Spiralize your zucchini into noodles when ready to serve.
You can use traditional noodles if you don’t like Zucchini or spiralized carrot and make the sauce just with lentils which also taste yummy.