Name: Zucchini Pasta with Lentil Bolognese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 Tbsp olive oil; 1 medium shallot ((minced)); 4 cloves garlic ((minced)); 2-3 medium carrots ((finely shredded // 1 cup or 110 g as original recipe is written // I use the grater attachment on a food processor)); 1 pinch sea salt ((plus more to taste)); 26 ounces favorite marinara sauce ((or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil)); 1 pinch red pepper flake; 1 tsp dried basil; 1 tsp dried oregano; 1 Tbsp coconut sugar ((for sweetness // plus more to taste // or sub stevia)); 1/2 cup water; 3/4 cup red lentils ((rinsed and drained)); 2 medium zucchini ((rinsed and both ends sliced off)); Vegan parmesan Cheese