Green Lentil Spaghetti Bolognese
This tasty vegetarian and vegan green lentil bolognese is the perfect weeknight dinner, packed with veggies and green lentils in a rich tomato sauce. This bolognese sauce is kid friendly and sure to win over anyone who tries it.
Ingredients
- 1 small carrot, chopped into small pieces
- ½ medium red onion, minced
- 1 red bell pepper, chopped into small pieces
- 250 g (9 oz) portobello mushrooms, sliced
- 5-6 cloves garlic, minced
- 1 Tbsp mixed Italian dried herbs
- 60 ml (0.25 cups) red wine, (or a splash of balsamic vinegar)
- 2-3 tsp vegan Worcestershire sauce, or 1 Tbsp of something like mushroom ketchup / brown sauce
- 400 g (14 oz) can of green lentils, drained and rinsed (if you're not using canned, it's about 1 and 1/2 cups of cooked lentils)
- 4 Tbsp of tomato paste
- 2 Tbsp of sundried tomato paste
- 400 g (14 oz) can of whole plum tomatoes
- 400 g (14 oz) can of cherry tomatoes
- 500 g (18 oz) package of dried spaghetti
Instructions
- In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
- Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
- Add the garlic and herbs and and cook for another minute until fragrant.
- Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
- Add the lentils and stir through.
- Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
- Cook your spaghetti according to package instruction.
- Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.
Notes
If you aren't making this recipe vegan, add some butter while simmering - it will also help to bring out the flavors.
If you're not using the wine, add a splash of balsamic vinegar and a bit of water if the mixture is too sticky in Step 4.
Serving: 1g, Calories: 636kcal, Carbohydrates: 115g, Protein: 35.5g, Fat: 3.8g, Saturated Fat: 1g, Sodium: 524mg, Fiber: 9.2g, Sugar: 14g
