Vegan Lentil Bolognese Zucchini (Printable)

Plant-based lentil sauce with herbs served over spiralized zucchini and carrots for a fresh, vibrant meal.

# What You'll Need:

→ 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

→ Lentils

07 - 1 cup dry brown or green lentils, rinsed

→ Liquids

08 - 2 tablespoons olive oil
09 - 1 can (28 oz) crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 2 cups vegetable broth

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon red pepper flakes, optional
17 - Salt and black pepper to taste

→ Garnish

18 - Fresh basil or parsley, chopped, optional
19 - Nutritional yeast for sprinkling, optional

# How to Cook:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and diced carrots, sautéing for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes if using. Stir to combine thoroughly.
04 - Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Add additional broth or water if needed.
05 - Taste and adjust seasoning with salt and black pepper as desired.
06 - While the sauce simmers, spiralize the zucchinis and carrots and set aside.
07 - Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2-3 minutes until just tender with a crisp texture, or serve raw for maximum crunch.
08 - Divide spiralized vegetables among plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.

# Expert Advice:

01 -
  • It tastes decadent and satisfying without any of the heaviness that usually comes with traditional Bolognese.
  • The whole thing comes together faster than ordering takeout, and you'll actually feel energized afterward instead of sluggish.
  • Those spiralized vegetables stay crisp and bright, creating this beautiful textural contrast with the rich, dark sauce that just works.
02 -
  • Don't skip rinsing the lentils before cooking—this one step removes dust and grit that would otherwise crunch between your teeth in the final dish, which I discovered the expensive way.
  • The spiralized vegetables must be eaten the same day you make them because they'll release water and become limp if stored, but the Bolognese sauce actually improves after a day in the refrigerator as flavors meld and deepen.
03 -
  • Make a double batch and freeze half in an airtight container for up to three months—on nights when cooking feels like too much, you'll have a restaurant-quality meal ready to reheat and serve in fifteen minutes.
  • The sauce actually tastes better the next day after the flavors have had time to meld and develop, so make this the night before if you're feeding people you want to impress.
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