Italian · dinner

Lentil Bolognese with Whole-Wheat Spaghetti

Name: Lentil Bolognese with Whole-Wheat Spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Whole-wheat spaghetti, dry, 8 oz; Red lentils, dry, 3/4 cup; Olive oil, 1 tbsp; Onion, diced, 1 medium; Carrot, diced, 1 large; Celery, diced, 2 stalks; Garlic, 3 cloves; Tomato paste, 3 tbsp; Crushed tomatoes, canned, 1 can (14 oz); Dried oregano and basil, 2 tsp; Fresh basil, 1/4 cup; Salt, to taste; Black pepper, 1/2 tsp

Hearty red lentil and vegetable ragu over whole-wheat spaghetti.

50 min4 servings

42620g80g6g

Lentils give this sauce the same chew as ground meat. It freezes well, so double the batch.

Ingredients

Whole-wheat spaghetti, dry8 oz
Red lentils, dry3/4 cup
Olive oil1 tbsp
Onion, diced1 medium
Carrot, diced1 large
Celery, diced2 stalks
Garlic3 cloves
Tomato paste3 tbsp
Crushed tomatoes, canned1 can (14 oz)
Dried oregano and basil2 tsp
Fresh basil1/4 cup
Saltto taste
Black pepper1/2 tsp

Steps

Soften the onion, carrot and celery in the oil for 8 minutes. Add garlic and tomato paste and stir for 2 minutes.
Add the lentils, crushed tomatoes, dried herbs and 2 1/2 cups of water. Simmer for 20 to 25 minutes until the lentils are soft and the sauce is thick.
Season with salt and pepper, adding water if the sauce gets too thick.
Cook the spaghetti in salted water until al dente and drain.
Toss with the sauce and finish with torn basil.

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Adapted from Vegan Heaven