4 Serves
110 Mins
Finely dice the onion and garlic using a chef's knife on a cutting board.
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ItalianVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
132 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
966 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onion and garlic in the pot until softened, then add the lentils and cook for a few minutes.
Add the tomato base ingredients, season with salt and pepper, and simmer the sauce for 60 minutes until thickened.
While the sauce simmers, use a spiralizer to turn the zucchini into noodles.
Toss the zucchini noodles in a pan with a touch of oil for 2 minutes, then serve topped with the hot lentil bolognese.
36
g145
g37
g
Italian
Italian