Hidden Veggie Lentil Bolognese with Zucchini Ribbons
A rich, hearty lentil Bolognese sauce packed with finely grated hidden vegetables, served over delicate zucchini ribbons for a light, gluten-free twist. This italian-inspired vegetarian (gluten free, vegetarian) ready in about 55 minutes pairs dry brown lentils, olive oil, medium, finely grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry brown lentils
- 3 tbsp olive oil
- 1 medium, finely grated carrot
- 1, finely grated celery stalk
- 1 small, minced yellow onion
- 3, minced garlic cloves
- 1 (14 oz) can canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water or vegetable broth
- 2 medium, sliced into ribbons zucchini
- 1/4 cup, grated (optional) parmesan cheese
Instructions
- Step 1: Rinse 1 cup dry brown lentils under cold water and set aside. Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 small minced yellow onion, 3 minced garlic cloves, 1 finely grated carrot, and 1 finely grated celery stalk. Sauté for 5 minutes until the vegetables soften and become fragrant.
- Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Add 1 (14 oz) can crushed tomatoes, 2 cups water or vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and the rinsed lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and sauce thickens, stirring occasionally.
- Step 3: While sauce simmers, use a vegetable peeler to slice 2 medium zucchinis into thin ribbons and set aside. When the sauce is ready, season to taste. Serve the lentil Bolognese spooned over the zucchini ribbons, topped with 1/4 cup grated parmesan cheese if desired.
Equipment for this recipe
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Frequently asked questions
How long does Hidden Veggie Lentil Bolognese with Zucchini Ribbons take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hidden Veggie Lentil Bolognese with Zucchini Ribbons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Hidden Veggie Lentil Bolognese with Zucchini Ribbons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hidden Veggie Lentil Bolognese with Zucchini Ribbons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hidden Veggie Lentil Bolognese with Zucchini Ribbons gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
