Zucchini Spaghetti with Lentil Bolognese Recipe

Ingredients:

• 2 large zucchinis, spiralized
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked lentils
• 1 can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Once heated, add in diced onion and minced garlic. Cook until onion is transparent.
3. Add in the cooked lentils and crushed tomatoes. Bring to a boil then reduce to a simmer.
4. Stir in basil, oregano, salt and pepper. Simmer for 20 minutes.
5. While the lentil bolognese sauce is simmering, spiralize your zucchinis into thin strands, similar to spaghetti.
6. Heat a separate skillet over medium heat. Add in spiralized zucchinis and sauté for 2-3 minutes until slightly softened.
7. Plate the zucchini spaghetti into separate bowls and top with the lentil bolognese sauce.
8. Garnish with fresh basil, if desired.

Verdict and Serving suggestion:

This zucchini spaghetti with lentil bolognese is a delicious vegetarian alternative to a classic Italian dish. The lentil bolognese provides a hearty and protein-packed topping, while the zucchini noodles add a light and refreshing twist. Serve with crusty bread and a side salad for a complete and satisfying meal.