AuthorMike EgrieCategory, DifficultyIntermediate
Chunky Lentil Bolognese with Spiralized Sweet Potatoes
Yields6 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 2 tbsp extra virgin olive oil
 7 oz mirepoix
 1 garlic clove, minced
 ¼ tsp red pepper flakes
 2 tsp no salt added tomato paste
 14.50 oz no salt added diced tomatoes
 ¾ tsp no salt added Italian seasoning
 2 cups low sodium vegetable broth
 ½ cup dry green lentils, rinsed
 16 oz fresh sweet potato noodles
 Chopped parsley for garnish (optional)
1

In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups.

2

In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes or until slightly softened. Stir in salt and black pepper to taste.

3

Divide noodles into 6 bowls; evenly top with lentil Bolognese and sprinkle with parsley.

Make it a meal: Serve with a side of roasted broccoli with lemon and Parmesan.

Ingredients

 2 tbsp extra virgin olive oil
 7 oz mirepoix
 1 garlic clove, minced
 ¼ tsp red pepper flakes
 2 tsp no salt added tomato paste
 14.50 oz no salt added diced tomatoes
 ¾ tsp no salt added Italian seasoning
 2 cups low sodium vegetable broth
 ½ cup dry green lentils, rinsed
 16 oz fresh sweet potato noodles
 Chopped parsley for garnish (optional)

Directions

1

In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups.

2

In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes or until slightly softened. Stir in salt and black pepper to taste.

3

Divide noodles into 6 bowls; evenly top with lentil Bolognese and sprinkle with parsley.

Chunky Lentil Bolognese with Spiralized Sweet Potatoes
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