Vegan Lentil Bolognese Zucchini (Printable)

A plant-based bolognese with lentils and zucchini noodles, offering a fresh, flavorful, and nutritious dish.

# 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 - 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)

# Steps:

01 - Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, celery, and red bell pepper. Cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook, stirring frequently, for 1 minute.
03 - Stir in rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, bay leaf, salt, and black pepper.
04 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add extra broth if necessary.
05 - Remove bay leaf, stir in balsamic vinegar if using, and season to taste.
06 - While sauce simmers, heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté spiralized zucchini for 2 to 3 minutes until slightly softened. Season with salt.
07 - Plate zucchini noodles and top with lentil sauce. Garnish with fresh basil and vegan parmesan or nutritional yeast if desired.

# Expert Tips:

01 -
  • It delivers real, satisfying depth without any dairy or meat, so you don't miss anything.
  • The lentils absorb flavors while staying tender, creating a sauce that tastes like it simmered for hours when it actually didn't.
  • Spiralized zucchini keeps things light and bright, a perfect counterpoint to the warm spice and umami richness.
02 -
  • Don't overcook the zucchini noodles before the sauce touches them—they'll release moisture and turn your dish watery, so cook them separately and finish them at the last moment.
  • Rinsing the lentils matters more than you'd think; it removes dust and starch so they cook evenly and absorb the sauce instead of becoming gummy.
  • The sauce thickens significantly as it cools, so if you're making it ahead, add a splash of broth when you reheat it.
03 -
  • Taste and adjust seasoning in stages—the sauce will concentrate as it reduces, so what seems perfectly salted early on might need a gentle hand with the salt shaker by the end.
  • If your sauce seems thin after thirty minutes, let it bubble a bit longer or increase the heat slightly; the lentils will continue to break down and thicken everything naturally.

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