Aug 29, 2021 2 min read

This recipe is so easy and great-tasting that you may love it even if you are not following a vegan diet. If you do require plant-based recipes and are on a low-carb diet, this one is one of those rare finds that can make life better. 

The recipe makes four generous and hearty servings. If you have leftovers, you can refrigerate them for a few days to take in a sack lunch or to have for dinner. You may even find yourself making a double batch of this just to be sure you have enough to freeze to eat for the next few weeks.

This recipe is low in carbohydrates thanks to high-fiber lentils and Carba-Nada Reduced Carb Pasta. With 17 grams of net carbs, it has less than half the net carbs as regular pasta. Still, it is just as easy to cook and you use it the same as you would regular pasta.

This recipe is vegan if you do not add parmesan cheese as a topping. Alternatively, you can top your lentil bolognese with avocado, olive oil, or oat cream to keep it vegan. It has plant-based protein from lentils and pasta, including 15 grams of protein from Carba-Nada Reduced Carb Pasta.

Red, green, and brown lentils all work great. Red lentils may cook a little faster. The recipe is a great way to use up summer vegetables like mushrooms and zucchini, but you can add whichever ones you like to it!

Recipe for Low-Carb Lentil Bolognese with Zucchini and Mushrooms

Makes 4 servings

Prep time: 5 minutes

Cook time: 35 minutes


  • 1 package of Carba-Nada Reduced Carb Pasta
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, peeled and minced
  • 1 small onion, diced. 
  • 8 ounces of mushrooms, sliced
  • 1 medium zucchini, cut in 1-inch spears
  • 2 teaspoons of dried oregano
  • ¼ teaspoon of red pepper flakes
  • Salt and pepper to taste
  • 2 cups of kale, shredded
  • 1 14-ounce can of Italian-seasoned, Mexican-style, or fire-roasted stewed tomatoes
  • 3 cups (1 24-ounce jar) of tomato-based pasta sauce
  • 1 cup of dried red, green, or brown lentils
  • 2 cups of water, plus more as needed
  • Optional toppings: parmesan cheese, oat cream, avocado slices, or olive oil


  1. Cook the Carba-Nada Reduced Carb Pasta according to the directions on the package. Bring salted water to a boil, add the pasta, and cook for 3 to 5 minutes or until al dente. Do not overcook! Drain the pasta and set aside
  2. Heat the olive oil in a skillet and add the onion, garlic, mushrooms, zucchini, oregano, and red pepper flakes. Add salt and pepper to taste. Cook for 4 to 6 minutes or until the vegetables begin to soften.
  3. Add the canned tomatoes, pasta sauce, lentils, and water. Stir. Cover the skillet and bring to a boil. Lower to a simmer for 20 to 25 minutes, or until lentils are soft and cooked through. Stir occasionally and add water little by little if needed.
  4. Plate the pasta and spoon the lentil bolognese sauce over it. Add parmesan cheese, oat cream, avocado slices, or a drizzle of olive oil if desired. Serve and enjoy!
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