Vegan Spaghetti Bolognese With Lentils
This Vegan Spaghetti Bolognese with Lentils recipe is a delicious and nutritious twist on the classic Italian dish. It's packed with protein and flavor, making it a perfect option for a plant-based meal.
Ingredients
- 1 cup dried lentils
- 8 oz spaghetti
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse the lentils and cook them according to the package instructions. Drain and set aside.
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the grated carrot and diced celery, and cook until softened.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Add the cooked lentils to the skillet and stir to combine. Cook for an additional 5 minutes.
- Serve the lentil Bolognese over the cooked spaghetti.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 10g
Supplies
Large skillet Cooking pot Colander Wooden spoon
Tools
Stove
Serving suggestions
Serve the Vegan Spaghetti Bolognese with Lentils with a side of garlic bread and a fresh green salad.
Tips & tricks
For added flavor, sprinkle nutritional yeast or vegan parmesan cheese on top before serving.
Cost
$10