NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

2 cups cremini mushrooms

2 cups zucchini noodles

0.5 cup tomato sauce

6 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion and minced garlic, sautéing for 3 minutes until fragrant and translucent.

• 3

  Stir in the finely chopped cremini mushrooms and cook for 8 minutes until they are deeply browned and their moisture has evaporated.

• 4

  Add the cooked brown lentils, tomato sauce, dried oregano, sea salt, and black pepper to the skillet.

• 5

  Simmer the sauce for 7 minutes on low heat to allow the flavors to meld together.

• 6

  Stir in the nutritional yeast until it is fully incorporated and the sauce has thickened.

• 7

  In a separate pan, flash-sauté the zucchini noodles for 2 minutes over medium-high heat until they are just tender but still crisp.

• 8

  Divide the zucchini noodles into bowls, top with the mushroom lentil bolognese, and garnish with fresh basil before serving.