Zucchini spaghetti and mushroom and lentil bolognese

Pasta has always been one of my favorite dishes. Usually it always leaves me bloated and well, what did we expect, right?  But there is a solution to this.  The one I like is changing the pasta for zucchini noodles. This, plus the hearty flavors of mushroom and lentils bolognese, will keep you so full you won’t even notice the difference from the pasta! Dare to try this zucchini spaghetti and mushroom and lentil bolognese.

Ingredients

• 1 diced carrot
• 1 onion diced
• 2 cloves of minced garlic
• 1 stalk of celery, diced
• 1 tablespoon olive oil
• 2 bay leaves
• ½ bunch of thyme leaves
• 4 diced portobello mushrooms
• 100 g of lentils previously soaked, rinsed and drained
• 2 tablespoons tomato paste
• 400 g (1 can) diced tomatoes
• 1 cup of vegetable broth
• ⅓ of fresh basil
• 2 zucchini, spiralized
• Salt and pepper

Instructions

1. In a medium skillet add the oil and sauté the carrot, onion, celery and garlic over medium heat.
2. Add the bay leaves and thyme leaves and cook, stirring, until soft.
3. Add the mushrooms to the pan and cook for 3 minutes until softened.
4. Add the lentils, tomato and broth.
5. Season and lower the heat. Uncover it. Cook, stirring occasionally, for 15-20 minutes, or until the lentils are soft.
6. Pick the basil leaves and sprinkle them through the bolognese, tossing everything to combine.
7. Serve everything on top of the zucchini noodles. Enjoy! 🙂