Lentil Bolognese with Spaghetti

⏱ 60 min · 🍽 4 Servings · 🧂 14 Ingredients

Ingredients

  • 200 g brown lentils
  • 350 g spaghetti
  • 1 piece onion
  • 2 piece carrots
  • 2 piece celery stalks
  • 2 cloves garlic
  • 40 g tomato paste
  • 2 can chopped tomatoes (400 g each)
  • 200 ml vegetable stock
  • 30 ml olive oil
  • 15 ml soy sauce
  • 5 g dried oregano
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Finely dice the onion, carrots and celery and sweat them slowly in the olive oil over medium heat until soft and sweet-smelling.
  2. Add the chopped garlic and tomato paste and fry until the paste darkens a shade — this builds the sauce's depth.
  3. Stir in the lentils, canned tomatoes, stock, soy sauce and oregano and simmer gently, half-covered, until the lentils are tender. Stir now and then and add a splash of water if it gets too thick.
  4. Meanwhile cook the spaghetti in plenty of salted water until al dente, reserving a cup of the pasta water.
  5. Season the bolognese with salt and pepper, loosen it with a splash of pasta water until glossy, and toss with the spaghetti.
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Lentil Bolognese with Spaghetti
📖 Culinse
veganpastameal-prepitalian

Lentil Bolognese with Spaghetti

Brown lentils, carrot and celery slow-simmered in a deep, savory tomato ragù — a vegan bolognese with proper braised flavor. Even better the next day, so it is made for meal prep..

⏱

Cook time

60 min

🍽

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

600 kcal

Calories

25 g

Protein

9 g

Fat

105 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Finely dice the onion, carrots and celery and sweat them slowly in the olive oil over medium heat until soft and sweet-smelling.

  2. 2

    Add the chopped garlic and tomato paste and fry until the paste darkens a shade — this builds the sauce's depth.

  3. 3

    Stir in the lentils, canned tomatoes, stock, soy sauce and oregano and simmer gently, half-covered, until the lentils are tender. Stir now and then and add a splash of water if it gets too thick.

  4. 4

    Meanwhile cook the spaghetti in plenty of salted water until al dente, reserving a cup of the pasta water.

  5. 5

    Season the bolognese with salt and pepper, loosen it with a splash of pasta water until glossy, and toss with the spaghetti.

Lentil Bolognese with Spaghetti Recipe | Culinse