Say hello to a lighter twist on a classic with this Summertime Lentil Bolognese! Packed with protein-rich lentils and fresh veggies, this dish is perfect for a guilt-free, satisfying meal.

Quick Info

⏱️ Time varies • 🍽️ 8 servings • ⭐ 96%

Nutrition

283 cal • 12g protein • 32g carbs • 13g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2 medium carrots, roughly chopped
• 1 large white onion, roughly chopped
• 3 stalks celery, roughly chopped
• 3 cloves garlic
• 1 cup raw walnuts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• Kosher salt, to taste
• 2 tablespoons tomato paste
• 2¾ cups low-sodium vegetable stock
• 1 cup green lentils
• 1 28-ounce can of diced tomatoes
• ½ cup red wine
• Cooked noodles of choice, for serving
• 6 medium zucchini (2½ -3 pounds)
• 2 tablespoons olive oil, plus more as needed
• Kosher salt, to taste
• ½ teaspoon red pepper flakes
• 3 cloves garlic, minced
• 6 medium zucchini (2½ -3 pounds)
• 2 tablespoons olive oil, plus more as needed
• Kosher salt, to taste
• ½ teaspoon red pepper flakes
• 3 cloves garlic, minced

Instructions Preview

1. In a food processor, combine the carrots, …
2. Add the walnuts to the food processor and …
3. Heat the olive oil in a large pot over med…

…and 7 more steps

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Recipe by: Merle O'Neal, Karlee Rotoly • From: Tasty