Lentil Bolognese with Zucchini Noodles

INGREDIENTS

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Meat-free, Gluten-free, Dairy-free
Serves 4

4 medium zucchini (rinsed and both ends sliced off)
2 Tbsp olive oil
½ large yellow onion, minced
2 medium carrots, sliced
1 stalk celery, sliced
4 cups white mushroom (300 g), sliced
1 tsp salt, plus more to taste
1 tsp pepper, plus more to taste
½ cup red wine (120 ml)
3 cloves garlic, minced
28 oz diced organic tomato (795 g), 1 can
¼ cup tomato paste (55 g)
2 cups vegetable broth (480 ml)
1 cup dried brown lentil (200 g)
½ tsp dried basil
½ tsp dried oregano
½ tsp dried rosemary
¼ cup fresh parsley (10 g), chopped, for garnish
Optional extra: dairy-free parmesan - finely grated

METHOD

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Heat the olive oil in a large frypan or pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary. Stir to combine.
Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
While the sauce is cooking, spiralize or chop your zucchini into thin noodles and lightly fry in olive oil to soften.
Serve the bolognese over the zucchini noodles.
Garnish with parsley and parmesan.