Lentil Bolognese With Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
488 kcal
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Course
Main Course
Lentil Bolognese With Spaghetti
Description
This Lentil Bolognese recipe starts by cooking red lentils until tender, which provide a protein-rich base with a soft but substantial texture. Meanwhile, mushrooms, onion, and garlic are sautéed to develop caramelized flavors before adding shredded carrot and dried herbs like oregano, basil, thyme, and onion powder. The mixture is combined with tomato-based sauce and spiced with salt, pepper, and red pepper flakes for warmth. Red wine or a vegetable broth and balsamic vinegar combination brightens and deepens the sauce. The simmered mixture forms a thick, savory topping over spaghetti or another pasta of choice.
The sauce’s flavor profile balances earthy lentils and mushrooms with fresh and dried herbs and spicy notes, resulting in a rich yet approachable vegetarian main. The combination of sautéed vegetables and lentils creates a meaty texture that pairs well with the tender al dente pasta.
This dish serves well as a comforting dinner option and can be garnished with fresh herbs like basil and thyme for added aroma and color. It provides a filling vegetarian alternative that can be adjusted with ingredients like walnuts for texture variation. Cooking lentils just until tender avoids mushiness while ensuring blending with the sauce flavors.
Ingredients
- 8 to 9 oz spaghetti or other pasta
- 1/2 cup red lentils (split skinned quick cooking kind (masoor dal))
- 1 tsp olive oil
- 4 oz mushroom , chopped small
- 1/2 onion chopped small, small
- 4 cloves garlic finely chopped
- 1/4 cup carrot shredded
- 3/4 tsp dried oregano or 1/2 tbsp fresh
- 1 tsp dried basil or use 2 tbsp fresh basil
- 1/4 tsp thyme or rubbed sage
- 1/4 tsp onion powder
- 2 tsp nutritional yeast optional
- 16 to 18 oz marinara sauce or use 28 oz diced tomatoes, low sodium, or pizza sauce
- 1 tbsp tomato paste , optional
- 1/2 tsp salt depends on the salt content of the sauce. Use less and add more later to taste
- black pepper a good dash
- red pepper flakes a good dash
- 1/4 cup red wine or use veggie broth and 2 teaspoons balsamic vinegar
- basil chopped, fresh, for garnish
- thyme chopped, fresh, for garnish
Instructions
- Cook the Spaghetti according to instructions on the package or prepare other pasta.
- Wash the lentils, drain and add to pot with 2 cups of water. Cook over medium heat for 11 to 14 mins or until just about cooked. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (a few tbsp is ok) Set aside. ( Or use 1.5 cups cooked or canned drained lentils, chickpeas or split peas of choice.
- Heat a skillet over medium heat, add onion, mushroom, garlic and a good pinch of salt. Cook for 5 minutes or until golden. Stir occasionally.
- Add the carrots, herbs, spices and mix in. Cook for 2 mins. (Variation: You can also add 1/4 cup or more finely chopped walnuts for additional texture)
- Add the marinara/pizza sauce, salt, pepper, wine/broth and mix in. Bring to a boil. (If using diced tomatoes, double the herbs, add 1 tbsp tomato paste and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).
- Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough). Cook for 1-2 minutes. Adjust consistency by adding more water if needed. Taste and adjust salt and flavor. Then cover, take off heat and let sit for another few minutes for the flavors to develop.
- Garnish with fresh basil and optional vegan parm. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.
Notes
- The nutrition information corresponds to one of three servings including the spaghetti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 88g | 29% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Sodium | 539mg | 22% |
| Potassium | 1258mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 2520IU | 50% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 67mg | 7% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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