Lentil Bolognese
Our new Lentil Bolognese over Zoodles creation is driving a lot of excitement around the plant-forward movement. You can catch this new Veg Rev dish on our menu (enter day of week/date).
Ingredients:
1 Tablespoon olive oil
1 each minced shallot
2 Tablespoon minced garlic
1 cup finely shredded carrots
26 oz crushed or diced tomatoes
Pinch red pepper flakes
1 teaspoon fresh basil
1 teaspoon fresh oregano
1 Tablespoon sugar
3/4 cup rinsed lentils
1/2 cup water
Fresh grated Parmesan
Prep:
1. Heat a large skillet over medium heat. Once hot, add oil, shallot, and garlic. Saute for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add tomatoes and stir to coat. Add red pepper flake, basil, oregano, sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.
3. Once lentils are cooked, taste and adjust seasonings as needed, adding more red pepper flake for heat, or herbs if needed. While the sauce is cooking, spiralize your zucchini and beet into noodles. You can also use a mandolin or vegetable peeler. You can blanch the zucchini and beet zoodles in boiling water for a minute or two if desired. Strain well if you go this route.
4. Serve the sauce over the zoodles and garnish with Parmesan and red pepper flake.
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Lentil Bolognese
Lentil Bolognese
Our new Lentil Bolognese over Zoodles creation is driving a lot of excitement around the plant-forward movement. You can catch this new Veg Rev dish on our menu (enter day of week/date). Ingredients: 1 Tablespoon olive oil 1 each minced shallot 2 Tablespoon minced garlic 1 cup finely shredded carrots 26 oz crushed or diced tomatoes Pinch red pepper flakes 1 teaspoon fresh basil 1 teaspoon fresh oregano 1 Tablespoon sugar 3/4 cup rinsed lentils 1/2 cup water Fresh grated Parmesan Prep: 1. Heat a large skillet over medium heat. Once hot, add oil, shallot, and garlic. Saute for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning. 2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add tomatoes and stir to coat. Add red pepper flake, basil, oregano, sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick. 3. Once lentils are cooked, taste and adjust seasonings as needed, adding more red pepper flake for heat, or herbs if needed. While the sauce is cooking, spiralize your zucchini and beet into noodles. You can also use a mandolin or vegetable peeler. You can blanch the zucchini and beet zoodles in boiling water for a minute or two if desired. Strain well if you go this route. 4. Serve the sauce over the zoodles and garnish with Parmesan and red pepper flake.
http://socialpresskit.com/facebook/178-7852