Zucchini Pasta with Lentil Bolognese

MINIMALIST BAKER
14Ingredients
30Minutes
620Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 shallot (minced)
  • 4 cloves garlic (minced, 2 Tbsp or 12 g)
  • 3 carrots (finely shredded, 1 cup or 110 g | I use the grater attachment on a food processor)
  • 1 pinch sea salt (plus more to taste)
  • 26 ounces marinara sauce (favorite, or sub tomato sauce* | I prefer Trader Joe’s brand Tomato Basil)
  • 1 pinch red pepper flake
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon coconut sugar (for sweetness, plus more to taste, or sub stevia)
  • 1/2 cup water
  • 3/4 cup red lentils (rinsed and drained)
  • 2 medium zucchini (rinsed and both ends sliced off)
  • vegan Parmesan cheese
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    NutritionView More

    620Calories
    Sodium58% DV1400mg
    Fat23% DV15g
    Protein49% DV25g
    Carbs34% DV101g
    Fiber124% DV31g
    Calories620Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol5mg2%
    Sodium1400mg58%
    Potassium2310mg66%
    Protein25g49%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate101g34%
    Dietary Fiber31g124%
    Sugars40g80%
    Vitamin A310%
    Vitamin C80%
    Calcium20%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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