Lentil Bolognese
Made in just 15 minutes, this lentil bolognese is the most delicious vegetarian version of your favorite classic bolognese!
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Servings
Ingredients
- 350 g spaghetti or your favorite pasta
- 1 tablespoon oil
- 2 garlic cloves chopped
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 2 stalks celery finely chopped
- 700 g tomato passata
- 1 teaspoon Italian seasoning
- ¾ cup vegetable broth stock
- 2 bay leaves
- 2 x 420 g canned lentils drained and rinsed, preferably brown or green
- Salt and pepper to taste
- Chopped parsley to garnish
- Grated parmesan to garnish (optional)
Instructions
- Bring a large pot of water to boil. Season with salt. Add pasta. Cook for 8-10 minutes or until al dente. Reserve 1 cup pasta water. Drain. Set aside.
- Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.
- Add garlic, onions, carrots and celery. Sauté, stirring occasionally, for about 5-6 minutes or until the onions are soft and the vegetables are tender.
- Add tomato passata, Italian seasoning, vegetable broth (stock), bay leaves and reserved pasta water. Stir to combine. Season with salt and pepper.
- Cook, covered, for about 15 minutes.
- Stir in lentils. Cook for another 10 minutes.
- To serve, divide pasta among serving bowls. Add lentil bolognese.
- Garnish with chopped parsley and parmesan (if using).
Video
Notes
- I used fettuccine in this recipe, but feel free to choose your favorite pasta
- Add more vegetables like mushrooms and green peas
- Even though canned lentils are a convenient option, you can also use dried lentils
- I used canned brown lentils in this recipe, however, red lentils would also taste great
Nutrition
Serving: 1g | Calories: 519kcal | Carbohydrates: 91g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 264mg | Fiber: 22g | Sugar: 12g