Lentil Ragu over Spiralized Noodles

Lentil Ragu over Spiralized Noodles
  1. 1 tablespoon olive oil
  2. 1 shallot, minced
  3. 4 cloves garlic, minced
  4. 2-3 carrots, finely shredded (1 cup - I use the grater attachment on a food processor)
  5. Pinch sea salt, plus more to taste
  6. 26 ounces favorite marinara sauce (I use Bove’s Tomato Basil)
  7. Pinch red pepper flakes
  8. 1 teaspoon dried basil
  9. 1 teaspoon dried oregano
  10. 1 tablespoon coconut sugar for sweetness, plus more to taste
  11. 1/2 cup water (more as needed)
  12. 3/4 cup lentils, rinsed and drained
  13. Zucchini and/or Sweet Potatoes
  1. Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
  2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat. Add red pepper flakes, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.
  3. Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
  4. While the sauce is cooking, spiralize your zucchini or sweet potato into noodles.
  1. Sauce will keep in the refrigerator up to 3 days, or in the freezer 1 month.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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