Description
Spaghetti with Vegan Lentil Bolognese is a hearty and satisfying meal that delivers comfort without compromise. Packed with protein-rich lentils and vibrant vegetables, this dish is perfect for family dinners, casual gatherings, or meal prep.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, chopped
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 8 oz spaghetti (whole wheat or gluten-free)
Instructions
- Rinse lentils under cold water and combine with vegetable broth in a medium pot. Bring to a boil, then simmer for about 20 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, carrot, celery, and bell pepper until soft (5-7 minutes).
- Stir in crushed tomatoes, cooked lentils, tomato paste, oregano, basil, salt, and pepper. Simmer on low for another 10-15 minutes to meld flavors.
- Cook spaghetti according to package instructions until al dente; drain well.
- Serve spaghetti topped with lentil bolognese sauce. Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 340g)
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg