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Food & Recipes
We’re putting a gourmet, vegetarian spin on classic bolognese -- marinara sauce with lentils and carrots over zucchini noodles! This flavorful, hearty, protein- and fiber-rich dinner can be on the table in just half an hour.  INGREDIENTS
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2-3 carrots, finely shredded
  • Pinch sea salt, plus more to taste
  • Field Day Marinara Sauce
  • Pinch red pepper flake
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup (120 ml) water
  • 1/2 cup Shiloh Farms Red Lentils, rinsed and drained
  • 2 medium zucchini, rinsed and both ends sliced off
INSTRUCTIONS​
  1. 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.
  2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
  3. Add red pepper flake, basil, oregano, 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.
  4. Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, red pepper flake for heat, or herbs for flavor balance.
  5. While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this.
  6.  Garnish with desired toppings. Sauce will keep in the refrigerator up to 3 days, or in the freezer 1 month.
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