Recipe: Lentil Walnut Bolognese with Zucchini NoodlesDescription: A hearty plant-based bolognese made with protein-rich lentils and walnuts in a rich tomato sauce with hidden vegetables, served over spiralized zucchini noodles.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 200 g black lentils, 100 g walnuts, 3 piece zucchini, 2 tablespoon olive oil, 1 medium onion, 2 medium carrots, 3 clove garlic, 800 g crushed tomatoes, 2 tablespoon tomato paste, 1 teaspoon oregano, 1 teaspoon basil, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Cook the lentils according to package instructions until tender. Drain and set aside. In a large pan, heat olive oil over medium heat. Add chopped onion and diced carrots. Sauté until onion is translucent. Add minced garlic and sauté for another 1 minute until fragrant. Stir in chopped walnuts and cook for 3 minutes, stirring occasionally. Add cooked lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 20 minutes, stirring occasionally. While the sauce simmers, spiralize the zucchini to create noodles. In a separate pan, heat a small amount of olive oil over medium heat. Add zucchini noodles and sauté for 3-4 minutes until tender but not mushy. Serve the bolognese sauce over the zucchini noodles. Garnish with chopped basil if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegan, gluten-free, main course, plant-basedThis Lentil Walnut Bolognese with Zucchini Noodles recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.