Vegetarian Spaghetti and Lentil Sauce
Savor the comforting flavors of this hearty Vegetarian Spaghetti and Lentil Sauce, a wholesome twist on classic spaghetti bolognese. Packed with tender red lentils, vibrant vegetables like carrots and celery, and aromatic herbs such as oregano and basil, this plant-based dish offers protein, fiber, and a rich tomato base without the need for meat. The sauce simmers to perfection, creating a luscious texture that pairs beautifully with al dente spaghetti. Quick to prepare in under an hour, this recipe is perfect for busy weeknights or a cozy family dinner. Garnish with optional parmesan and fresh parsley for an irresistible finish. This vegetarian spaghetti recipe is not only delicious but also easy, healthy, and satisfying!
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Recipe Information
Ingredients
- 400 g spaghetti
- 200 g dry red lentils
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 400 g canned crushed tomatoes
- 500 ml vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g parmesan cheese (optional, for topping)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Cook the spaghetti according to the package instructions. Drain and set aside.
While the spaghetti cooks, rinse the red lentils under cold water and set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the crushed tomatoes, vegetable broth, rinsed lentils, and tomato paste to the saucepan. Stir to combine.
Season the sauce with dried oregano, dried basil, salt, and black pepper.
Bring the sauce to a gentle boil, then reduce the heat to a simmer. Cover the saucepan and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Taste the sauce and adjust the seasoning if necessary.
Serve the lentil sauce over the cooked spaghetti. Optionally, top with grated parmesan cheese and freshly chopped parsley for garnish.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1166 mg | 25% | |
*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.
