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Lentil Bolognese over Zoodles

Lentil Bolognese over Zoodles
Total Time:
55 minutes
Active Time:
15 minutes


2 medium carrots, peeled and chopped
1 tablespoon olive oil
1 1/2 cups frozen seasoning blend (diced onions, celery, bell peppers)
8 oz presliced white mushrooms
1 tablespoon minced garlic
1/3 cup fresh basil, coarsely chopped
1 cup dry lentils
1 (28-oz) can crushed tomatoes
2 tablespoons tomato paste
2 cups unsalted vegetable stock (or broth)
1/4 cup balsamic vinegar
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon pepper
14 oz zucchini noodles


  1. Peel carrots and cut into 1/2-inch cubes (1 cup). Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add carrots and seasoning blend. Cook and stir 5–6 minutes or until tender. Add mushrooms and garlic. Cook and stir 3–4 minutes or until mushrooms have softened. Chop basil.
  2. Stir in lentils, tomatoes, tomato paste, stock, vinegar, Italian seasoning, red pepper, salt, pepper, and half the basil. Bring to a boil, then cover and reduce heat to low. Simmer 30–35 minutes, stirring occasionally, or until sauce has thickened and lentils have cooked. Serve sauce over zucchini noodles and sprinkle with remaining basil.

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Nutritional Information

CALORIES (per 1/8 recipe) 170kcal; FAT 2.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 430mg; CARB 30g; FIBER 9.00g; SUGARS 11g; PROTEIN 9g; CALC 8%; VIT A 70%; VIT C 35%; IRON 25%

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