# Required Ingredients:
→ Vegetables
01 - 2 medium zucchinis, spiralized
02 - 2 large carrots, spiralized
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium carrots, finely diced
06 - 3 cloves garlic, minced
→ Legumes
07 - 1 cup dry brown or green lentils, rinsed
→ Liquids and Fats
08 - 2 tablespoons olive oil
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth
→ Seasonings and Aromatics
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon smoked paprika
16 - 0.25 teaspoon red pepper flakes, optional
17 - Salt and black pepper to taste
→ Garnish
18 - Fresh basil or parsley, chopped, optional
19 - Nutritional yeast, optional
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots. Sauté for 5 to 6 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes. Stir thoroughly to combine all ingredients evenly.
04 - Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add additional broth or water if needed to achieve desired consistency.
05 - Taste the sauce and adjust seasoning with salt and black pepper as needed.
06 - While the sauce simmers, spiralize the zucchinis and carrots using a spiralizer or julienne peeler. Set aside.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2 to 3 minutes until tender but still crisp, or serve raw for enhanced texture.
08 - Divide spiralized vegetables among serving plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.
