Vegetarian Lentil Bolognese - IQS Recipes

Ingredients

• 2 large (200g each) zucchinis, spiralized (or thinly slice zucchini longways and then into strips to make noodles).
• 1 tablespoon extra virgin olive oil.
• 1 small brown onion, finely diced.
• 1/4 small (150g) head cauliflower, finely chopped.
• 1 small red chilli, finely chopped.
• 2 tablespoons tomato paste.
• 1/2 cup Sweet Potato + Pumpkin Puree, defrosted.
• 1 cup Cooked Lentils.
• 2 teaspoons dried oregano.
• 1/4 cup frozen peas.
• 1/4 cup coriander leaves, roughly chopped, to serve.
• 30 g Parmesan cheese, flaked, to serve.
• Sea salt and freshly cracked black pepper, to season.