By minimalistbaker.com
Zucchini Pasta with Lentil Bolognese
Instructions
Prep:5minCook:25min
A hearty red sauce with lentils and carrots over zucchini noodles! A flavorful, healthy, 30-minute plant-based meal.
Updated at: Sat, 23 Nov 2024 10:15:30 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
22
High
Nutrition per serving
Calories445.4 kcal (22%)
Total Fat13.3 g (19%)
Carbs65.5 g (25%)
Sugars22.6 g (25%)
Protein20 g (40%)
Sodium1225.8 mg (61%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 Tbspolive oil
1shallot
medium, minced, or sub 1/3 cup diced onion
4 clovesgarlic
minced
2carrots
medium
1 pinchsea salt
plus more to taste
26 ouncesmarinara sauce
or sub tomato sauce, I prefer Trader Joe’s brand Tomato Basil
1 pinchred pepper flake
1 tspdried basil
1 tspdried oregano
1 Tbspcoconut sugar
for sweetness, plus more to taste or sub stevia
½ cupwater
¾ cupdry split red lentils
rinsed and drained
2zucchini
medium, rinsed and both ends sliced off
vegan parmesan cheese
Instructions
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Notes
4 liked
0 disliked
Makes leftovers
Easy
Kid-friendly
One-dish
Under 30 minutes
