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Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4


  • 1/2 cup dry brown lentils
  • 1 bay leaf
  • 1.5 cups water
  • 3 medium sweet potatoes peeled, Blade D, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 1 small red onion peeled and diced
  • 2 garlic cloves minced
  • 2 celery stalks diced
  • 2 small carrots diced
  • 2.5 cups shredded brussels sprouts
  • 1.5 cups Victoria Fine Foods Organic Marinara sauce or similar jarred sauce
  • chopped parsley to garnish
  • grated parmesan cheese if desired (to garnish)


  • Place the lentils, bay leaf, and water in a small saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover and let simmer for 15 minutes or until lentils are cooked through, adding more water as needed.
  • Meanwhile, cook the sweet potato noodles. Heat half of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt, and pepper. Cook, tossing occasionally, until cooked through and al dente, about 7 minutes. When done, transfer noodles to a plate and tent with foil to keep warm.
  • Place the skillet back over medium-high heat and add the remaining olive oil. Once oil is shimmering, add the onions, garlic, celery, and carrots and cook for 5 minutes until vegetables soften. Add the brussels sprouts and cook until browned, about 5 minutes. Add the lentils and tomato sauce and let cook for 5 more minutes, letting flavors mend together.
  • Divide the sweet potato noodles into bowls and top with equal amounts of the ragu. Garnish with parsley and cheese (if desired.)