I like the idea of zucchini noodles but let’s be real, they’re not really that filling. I usually like to do half pasta and half zoodles instead— I find it’s the perfect balance of carbs and raw veggies. 
This hearty bolognese sauce is satisfying, nourishing, packed with protein, and simple to make— the perfect weekday dinner.
Easy Lentil Bolognese (Vegan, Gluten-Free)
[cooked-sharing]
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.
Add in chopped vegetables and cook for another 2 minutes.
Add in the marinara sauce, red lentils, and water, and bring to a boil, then reduce heat and cover, simmering lentils until they are tender, about 18-20 minutes.
Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)
- Use gluten-free pasta if needed. My favorite is Trader Joes' brown rice spaghetti.
Ingredients
Directions
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.
Add in chopped vegetables and cook for another 2 minutes.
Add in the marinara sauce, red lentils, and water, and bring to a boil, then reduce heat and cover, simmering lentils until they are tender, about 18-20 minutes.
Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)
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