Ingredients:
- 4 tsp. olive oil
- ½ pound ground skinless turkey breast
- ½ tsp. salt
- 1 carrot, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (14 ½ ounce) can diced tomatoes
- 1 (9 ounce) package vacuum-packed cooked lentils
- ⅓ cup plus 2 tbsp. water
- 1 tbsp. sun-dried tomato paste or minced sun-dried tomatoes (not oil packed)
- 2 tbsp. chopped fresh oregano, plus extra oregano leaves for garnish
- ¼ tsp. plus ⅛ tsp. black pepper
- 3 zucchini, cut into thin lengthwise ribbons using vegetable peeler **
- 4 tbsp. grated Parmesan
** If you’ve got a vegetable spiralizer, use it to prepare the “noodles” instead of a vegetable peeler.
Instructions:
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and ¼ teaspoon salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 teaspoon oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add tomatoes, lentils, ⅓ cup water, tomato paste, 2 tablespoons oregano, ⅛ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.
- Meanwhile, combine zucchini and remaining 2 tablespoons water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 teaspoon oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; toss to coat.
- Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with oregano
Serves 4 – gluten free
The Bolognese sauce freezes beautifully, so if you have time, make a double batch for an easy dinner later.
