Spaghetti with Lentil Bolognaise
Indulge in the hearty and wholesome flavors of Spaghetti with Lentil Bolognaise, a plant-based twist on the classic Italian favorite. This recipe swaps traditional meat for protein-packed lentils, simmered to perfection with aromatic garlic, onion, and a medley of finely chopped vegetables. A rich tomato base, enhanced with hints of red wine and fragrant herbs like basil and oregano, creates a deliciously robust sauce that's both comforting and nutritious. Served over tender spaghetti and topped with fresh parsley and optional Parmesan or a vegan alternative, this dish is perfect for family dinners or meal preps, offering a satisfying and guilt-free indulgence. Ready in under an hour and packed with fiber, this vegan bolognaise is a delightful way to elevate your pasta night while catering to all diets. Keywords: lentil bolognaise, vegan spaghetti, meatless pasta sauce, plant-based Italian recipe, vegetarian comfort food.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 2 tbsp Olive oil
- 1 large Onion
- 3 pieces Garlic cloves
- 1 large Carrot
- 1 piece Celery stalk
- 200 g Dried green or brown lentils
- 400 g Canned diced tomatoes
- 2 tbsp Tomato paste
- 500 ml Vegetable stock
- 100 ml Red wine (optional)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 piece Bay leaf
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tbsp Fresh parsley (for garnish)
- 1 to sprinkle Parmesan cheese or vegan alternative (optional)
Instructions
Cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain when al dente and set aside.
Heat the olive oil in a large saucepan over medium heat.
Finely chop the onion, garlic, carrot, and celery, then add them to the pan. Cook for 5-7 minutes until softened, stirring occasionally.
Rinse the lentils thoroughly. Add the lentils to the pan and stir to combine.
Pour in the diced tomatoes, tomato paste, vegetable stock, and red wine (if using). Stir well.
Season with dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. Add more stock or water if the mixture becomes too thick.
Remove the bay leaf and adjust seasoning if necessary.
Serve the lentil bolognaise sauce over the cooked spaghetti.
Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese or a vegan alternative, if desired.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 43.9 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
