Go Back

Zucchini Noodles and Red Lentil Bolognese

A rich and hearty tomato sauce made with red lentils, served on raw zucchini noodles made with a spiralizer. 

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2


  • 1 zucchini
  • 1/2 cup red lentils
  • 2 cloves garlic
  • 1/4 cup diced onion (or one shallot)
  • 1 cup passata (strained tomatoes)
  • 1 cup vegetable stock
  • 1 handful fresh basil leaves
  • salt and pepper to taste
  • olive oil


  1. Spiralize the zucchinis into small or medium ribbons, and finely chop the garlic.

  2. In a pan, heat up the olive oil and add the diced onion. When it starts to turn clear, add the garlic. After a few minutes, add the lentils, seasoning it with sea salt and pepper. Mix together and then pour in about 3/4 cup of vegetable stock (enough to just cover the lentils). Cover with a lid and let simmer for about 5-6 minutes.

  3. Chiffon the basil leaves. Add the passata to the lentils in the pan, and stir the basil leaves into the sauce. If the sauce is too thick, add some of the leftover vegetable stock and stir gently. Allow to simmer for at least 5 minutes.

  4. Plate the zucchini noodles and ladle the sauce overtop. The raw zucchini will steam slightly from the hot sauce, but will remain sturdy with a slight crunch. Garnish with some more basil if you?d like.

Recipe Notes

Using a fine spiralizer setting, I find that one large zucchini is enough for two people. You can make more if you find you have larger appetites!