Vegan lentil bolognese zucchini (Printable)
A plant-based, protein-packed bolognese with lentils and fresh zucchini noodles for a wholesome, vibrant meal.
# What You'll Need:
→ Lentil Bolognese
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 red bell pepper, diced
07 - 1 cup dried brown or green lentils, rinsed
08 - 1 (28-ounce) can crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 2 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon smoked paprika
15 - 1 bay leaf
16 - Salt and black pepper, to taste
17 - 1 tablespoon balsamic vinegar (optional)
→ Zucchini Noodles
18 - 4 medium zucchinis, spiralized
19 - 1 tablespoon olive oil
20 - Salt, to taste
→ To Serve
21 - Fresh basil leaves, torn (optional)
22 - Vegan parmesan or nutritional yeast (optional)
# How-To Steps:
01 - Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrot, celery, and red bell pepper. Cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and continue cooking for 1 minute, stirring frequently to release aroma.
03 - Add rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, dried oregano, basil, thyme, smoked paprika, bay leaf, salt, and black pepper. Stir to combine thoroughly.
04 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 30 to 35 minutes until lentils are tender and sauce thickens, stirring occasionally and adding broth if necessary.
05 - Remove bay leaf. Stir in balsamic vinegar if using, and adjust seasoning to taste.
06 - While sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini and sauté for 2 to 3 minutes just until slightly softened. Season with salt.
07 - Plate zucchini noodles and spoon lentil Bolognese on top. Garnish with torn fresh basil and vegan parmesan or nutritional yeast if desired.
# Expert Advice:
01 -
- It tastes hearty enough to fool anyone—even non-vegans—into thinking they're eating something indulgent.
- The whole thing comes together in under an hour, making it perfect for weeknights when you want something real.
- Lentils give you enough protein and fiber that you'll actually feel satisfied, not hungry an hour later.
02 -
- Don't skip rinsing the lentils; dirt hides in there and you'll bite down on something gritty if you're not careful.
- The difference between a loose sauce and one that coats a spoon is those last 5 minutes of simmering, so be patient.
- Spiralized zucchini releases water—if you make this ahead and reheat, the noodles will get soggy, so cook them fresh or store separately.
03 -
- Use vegetable broth that tastes good on its own, not the weak kind—it becomes part of the final flavor.
- A high-quality balsamic vinegar at the end does more for this dish than any amount of extra spices could, so don't skip it if you have it.