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Lentil Ragu over Spiralized Noodles
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 2-3 carrots, finely shredded (1 cup - I use the grater attachment on a food processor)
- Pinch sea salt, plus more to taste
- 26 ounces favorite marinara sauce (I use Bove’s Tomato Basil)
- Pinch red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon coconut sugar for sweetness, plus more to taste
- 1/2 cup water (more as needed)
- 3/4 cup lentils, rinsed and drained
- Zucchini and/or Sweet Potatoes
Instructions
- Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
- Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat. Add red pepper flakes, basil, oregano, coconut 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.
- Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
- While the sauce is cooking, spiralize your zucchini or sweet potato into noodles.
Notes
- Sauce will keep in the refrigerator up to 3 days, or in the freezer 1 month.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/