lentil bolognese with spaghetti squash and zucchini noodles (gf + df)

lentil bolognese with spaghetti squash and zucchini noodles (gf + df)

My lentil bolognese may even be vegan too… seeing how I don’t know the rules to being vegan, I’m not 100% sure though.

lentil bolognese with spaghetti squash and zucchini noodles 1

Okay – so my recipes may start to look a bit different. I’ve had some issues – allergy issues we’ll call them, and I’m testing out going gluten free and dairy free.

I was REALLY bummed about it at first. It’s only been a week and the first couple of days were… daunting.

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Little things you forget about – pizza, the half-and-half in my morning coffee and tea, whole wheat bread for my morning toast, pizza, pasta salad, parmesan cheese on my kale salads, pizza.

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Thankfully there are some great alternatives. Plus I really need to be eating whole foods anyway. This WILL NOT be forever – just something I’m testing out in hopes of feeling better.

Did I mention pizza?

lentil bolognese with spaghetti squash and zucchini noodles 4

This lentil bolognese was inspired by my slow cooker spaghetti sauce. While this wasn’t made in the slow cooker, it probably could be. I just used the same type of ingredients and flavors and let the lentils cook for a while – an hour probably.

I added pumpkin seeds because I love texture and was inspired by this amazing sauce that I wanted to eat as soup. I also used fresh heirloom tomatoes that I pureed in my food processor. Definitely used canned if you need though – much easier.

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I ate on this ALL WEEK. The flavors improved each day. I even gave some to my brother on regular pasta and he loved it.

Try it!

lentil bolognese with spaghetti squash and zucchini noodles (gf + df)

Ingredients

  • 1 tbs coconut oil
  • 5 small carrots, peeled and diced
  • 1 onion, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 cup raw pumpkin seeds
  • 3 tbs tomato paste
  • 3.5 - 4 cups fresh pureed tomato or canned (I used heirloom tomatoes)
  • 2 - 4 cups low sodium veggie broth or water
  • 1 cup lentils, rinsed
  • 2 bay leaf
  • 1 tsp salt, dried basil and dried thyme
  • 1/2 tsp pepper
  • Spaghetti squash, zucchini noodles or pasta for serving

Instructions

  1. In a large stock pot or dutch oven, add the 1 tbs of coconut oil and heat over medium heat. Add carrots and onion - saute until onions become translucent, about 6 minutes. Add garlic and cook another 2 minutes.
  2. To the veggies, add pumpkin seeds and tomato paste and mix well. Let the tomato paste cook out a minute or 2. Add 3.5 cups of the tomato puree and 2 cups of water. Add lentils and remaining ingredients. Turn up heat to bring to a boil. Turn down heat and simmer for about an hour. I had to add more water and tomato puree as the lentils cooked - depends on the type of lentils you are using. Taste as you go, but it took my lentils about an hour.
  3. Serve over spaghetti squash, zoodles, or pasta.
http://www.supperthymestories.com/lentil-bolognese-spaghetti-squash-zucchini-noodles-gf-df/

lentil bolognese with spaghetti squash and zucchini noodles 5 lentil bolognese with spaghetti squash and zucchini noodles (gf + df)

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