Whenever you have a surplus of vegetable odds and ends, make this vegan Mushroom Lentil Bolognese with Zucchini Noodles. It’s one of the best ways to use everything up in a quick, delicious and healthy dinner.
You may have seen us making this a few weeks ago on our Instagram stories with produce from Hungry Harvest. Hungry Harvest delivers rescued produce straight to your doorstep. It has a fantastic mission, too. They’re helping to reduce food waste in the US by saving produce that would have otherwise gone to waste. All the fruits and veggies are still perfectly usable and delicious (and often locally grown).
Many grocery chains reject “ugly” produce. They’ll toss anything misshapen, bruised, or otherwise irregular fruits and veggies, even though there’s nothing wrong with the food. We spend a lot of time and effort reducing our food, plastic and overall waste. We’re thrilled to take that to the next level with Hungry Harvest produce into our weekly grocery haul. Apart from helping reduce food waste & hunger, it’s also more cost-effective. Even their organic produce is far less costly than what you’d find in most stores.
If you’re interested in trying Hungry Harvest, get $5 off your first order with the code CROWDEDKITCHEN at checkout. Be sure to check if they deliver to your zip code. They just started delivering in southeast Michigan!
Back to the recipe. While we made this specific mushroom lentil bolognese to top zucchini noodles, you can certainly substitute with any pasta of your choice. We change it up all the time and simply had a lot of zucchini to use this month!
If you’ve made zucchini noodles (zoodles) before, you may know that they can end up a bit soggy and unappetizing Here are a few tips for improving your zoodle game:
1. After you spiralize the zoodles, transfer them to a large bowl, sprinkle with 1 tsp salt, and stir to coat. Let them sit for about 15 minutes. You’ll notice almost immediately that the zoodles soften and start to release moisture.
2. After 15 minutes, you can transfer the zoodles to a salad spinner and spin to remove moisture. Then, transfer to a paper towel-lined baking sheet and lightly pat the noodles dry to remove as much moisture as possible. At this point, you can simply toss the zoodles with olive oil and seasoning and enjoy as is. Or, you can lightly sauté them in olive oil for 5 minutes before serving with this Mushroom Lentil Bolognese.Print
Whether you serve this mushroom lentil bolognese over zucchini noodles or your favorite pasta of choice, it’s a great way to incorporate lots of fresh vegetables into your dinner.
- 3 large zucchini, spiralized (cooking instructions above in blog post)
- 3 tbsp olive oil
- 1 1/2 cups diced yellow onion
- 1/4 cup finely diced shallots
- 4 tsp minced garlic
- 1 1/2 cups diced carrot
- 1 1/2 cups thinly sliced celery
- 1/2 cup diced orange or red bell pepper
- 1/2 cup red wine
- 2 26 oz cans diced tomatoes
- 4 cups fresh roma tomatoes, diced
- 2 tbsp capers
- 3 sprigs fresh rosemary, finely chopped
- 3 tbsp chopped basil
- 3 tbsp chopped parsley
- 2 tbsp chopped oregano
- 1 tsp sugar
- 2 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cayenne
- 1 1/2 cups green or brown lentils, cooked according to package directions
- 6 oz sliced shiitake mushrooms
- 6 oz sliced portobello mushrooms
- Heat olive oil, then sauté onions, shallots and garlic for 7-10 minutes, or until translucent and softened.
- Add carrots, celery, pepper, mushrooms, salt, pepper and cayenne and continue to cook 10 minutes, stirring often. Add red wine and let reduce for a few minutes, stirring.
- Add both containers of chopped tomatoes, fresh tomatoes, all herbs and capers. Let simmer until all vegetables are tender and sauce reduces – about 20-30 minutes.
- Meanwhile, cook lentils according to package directions. Drain and set aside.
- In separate pan heated with olive oil, sauté shiitake and portobello mushroom slices with a bit of salt and pepper. When tender, remove from heat and set aside.
- When sauce is finished, use an immersion blender to roughly blend sauce – you don’t want any large chunks of vegetables remaining, but you also don’t want a complete puree. When finished, stir in lentils and mushrooms and serve over zucchini noodles. Enjoy!
Here are a few tips for improving your zoodle (zucchini noodle) game:
1. After you spiralize the zoodles, transfer to a large bowl, sprinkle with about 1 tsp salt, and stir to coat. Let sit for about 15 minutes – you’ll notice almost immediately that the zoodles soften and start to release moisture.
2. After 15 minutes, you can transfer the zoodles to a salad spinner and spin to remove moisture. Then, transfer to a paper towel lined baking sheet and lightly pat dry to remove as much moisture as possible. At this point, you can simply toss the zoodles with olive oil and seasoning and enjoy as is, or you can lightly sauté in olive oil for 5 minutes before consuming.