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.
60ml(0.25cups)red wine, (or a splash of balsamic vinegar)
2-3tspvegan Worcestershire sauce, or 1 Tbsp of something like mushroom ketchup / brown sauce
400g(14oz)can of green lentils, drained and rinsed (if you're not using canned, it's about 1 and 1/2 cups of cooked lentils)
4Tbspof tomato paste
2Tbspof sundried tomato paste
400g(14oz)can of whole plum tomatoes
400g(14oz)can of cherry tomatoes
500g(18oz)package of dried spaghetti
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.
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.