Instructions

1. For the Bolognese:
2. Add the oil to a large stock pan and heat over medium heat.
3. Add the onions, carrots, and celery along with a pinch of salt and cook for 5 minutes until soft and reduced.
4. Add in the garlic, sugar, balsamic vinegar and dried herbs and cook for another 5 minutes, stirring often so the garlic doesn’t burn.
5. Add the lentils, tomato paste, bay leaves and vegetable broth and bring to a boil. Reduce to a simmer and cook for 30-40 minutes until lentils are soft.
6. Remove the bay leaf and season to taste with salt and pepper. Depending on what brand of vegetable broth/stock you used- you might need a pinch of salt or none at all!
7. For the noodles:
8. While the sauce is cooking, preheat the oven to 375 degrees F and prep the zucchini.
9. Toss zucchini with oil and small pinch salt/pepper.
10. Place on a baking sheet in a single layer and cook for 7-10 minutes until just soft.
11. Serve bolognese over zucchini noodles.