Lentil Bolognese with Zoodles and Potatoes – Vegan One-Pot Comfort

Chef Emma loves weeknights made vibrant with healthy, satisfying bowls—especially this lentil bolognese, where plant-powered comfort meets Italian flavor. Simmered lentils create a rich, robust sauce, layered over roasted potatoes and zucchini noodles for extra heartiness.

This effortless, one-pot vegan dinner is a nutrition-packed twist on classic bolognese—filling, family-friendly, and loaded with veggies.

Lentil Bolognese with Zoodles and Potatoes

A robust plant-powered bolognese made with lentils and simmered Italian herbs, served over spiralized zucchini noodles and golden roasted potatoes. Hearty, vegan, and easy!

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Ingredients Equipment Method Notes

Ingredients

  

• – 4 medium potatoes cubed
• – 2 tablespoons olive oil divided
• – 1 teaspoon dried rosemary or thyme
• – 1 cup dry green or brown lentils rinsed
• – 1 small onion diced
• – 2 cloves garlic minced
• – 1 carrot shredded or diced
• – 1 celery stalk diced
• – 2 cups crushed tomatoes
• – 1/4 cup tomato paste
• – 2 cups vegetable broth
• – 1 teaspoon dried basil
• – 1 teaspoon dried oregano
• – 1/2 teaspoon red pepper flakes
• – Salt and pepper to taste
• – 3 medium zucchini spiralized
• – 1/4 cup fresh parsley or basil chopped

Equipment

• Sheet pan, saute pan, spiralizer, mixing bowls

Method

 

1. Preheat oven to 425°F (218°C). Toss potato cubes with 1 tbsp olive oil, rosemary, salt, and pepper. Roast on sheet pan 25–30 minutes until golden.
2. Meanwhile, heat remaining oil in saute pan. Sauté onion, garlic, carrot, and celery until fragrant, 4 minutes.
3. Add tomato paste, basil, oregano, red pepper flakes. Sauté 2 minutes.
4. Add lentils, crushed tomatoes, broth, salt and pepper. Simmer 20–25 minutes, stirring, until lentils are tender and sauce thickened.
5. Spiralize zucchini. Sauté zoodles in dry pan 2–3 minutes to soften.
6. To serve, layer potatoes and zoodles in a bowl. Top with lentil bolognese and sprinkle with fresh herbs.

Notes

Add mushrooms or spinach for extra nutrition. Lentil sauce stores well for leftovers.

Calories: 390 per serving
Protein: 18g per serving

Nutrition Facts

Tips and Variations for Lentil Bolognese with Zoodles and Potatoes

• Add mushrooms, carrots, or bell peppers for boost and texture.azgrabaplate+1​
• Swap zoodles for spiralized sweet potatoes or gluten-free pasta.
• Finish with fresh basil or a sprinkle of vegan parmesan.
• Sauce keeps well—perfect for meal prep.

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