Zoodles with Lentil Bolognese

With a peeler, peel zucchinis down to the core and place the zucchini peels in a bowl. Finely dice the zucchini cores and put in a bowl.

• 2 Zucchinis (~ 15.5 oz)

Finely chop the onion, celery, carrot, and garlic.

• 1 Onion, yellow (~ 2.8 oz)
• ½ Celery stalk (~ 1 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Sauté the onions, celery, carrots, and garlic for approx. 4-5 minutes until onions turn translucent.

• 2 tsp Olive oil

Deglaze with red wine and let simmer for approx. 1-2 minutes.

• 2 ⁠½ Tbsp Red wine

Add the chopped tomatoes and tomato sauce, vegetable broth, zucchini cubes, and lentils and bring to a boil.

• 7.1 oz Tomatoes, diced, canned
• ½ cup Tomato sauce, canned
• 2⁄3 cup Vegetable broth
• ½ cup Red lentils

Finely chop the basil. Add the basil, oregano and bay leaf into the pot. Let simmer for approx. 30 minutes, stirring occasionally until the lentils are cooked but still al dente.

• 20 leaves of Basil, fresh (~ 0.2 oz)
• 1 Bay leaf (~ 0.1 oz)
• 1 tsp Oregano leaves, dried

Remove from the heat, add the zoodles (zucchini noodles), mix well and let it sit for approx. 1-2 minutes. Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!