Lentil spaghetti bolognaise
Lentil Spaghetti Bolognese is a nutritious and satisfying vegetarian version of the classic dish, featuring lentils and a rich tomato sauce. It's an easy, comforting meal that's perfect for any occasion.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
1 stalk celery
2 carrots
2 garlic cloves
1/2 cup canned lentils
1 can canned tomatoes
1/3 cup vegetable broth
2 tbsp tomato puree
16 oz pasta
Lentil Spaghetti Bolognese is a delightful and nutritious twist on the classic Italian dish, providing a hearty and satisfying meal that's perfect for vegetarians and meat-eaters alike. This recipe combines protein-packed lentils with a rich tomato-based sauce, making it both flavorful and wholesome. Let's dive into preparing this delicious dish!
Instructions:
- Finely chop the onion, celery, and carrots.
- Mince the garlic cloves.
- Drain and rinse the canned lentils.
- Heat 1 tbsp of olive oil in a large pan over medium heat.
- Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Add the minced garlic to the pan and cook for an additional 2 minutes, stirring frequently to prevent burning.
- Stir in the canned lentils, canned tomatoes, vegetable broth, and tomato puree.
- Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally. This will allow the flavors to meld together.
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
- Taste the bolognese sauce and adjust seasoning with salt and pepper as needed.
- If the sauce is too thick, you can add a bit more vegetable broth to reach the desired consistency.
- Plate the cooked pasta and top with the lentil bolognese sauce.
- Optionally, garnish with freshly chopped parsley or a sprinkle of nutritional yeast for a cheesy flavor.
- Serve immediately and enjoy your delicious and hearty Lentil Spaghetti Bolognese!
Now that you've simmered your way to a delicious and nutritious Lentil Spaghetti Bolognese, it's time to serve and enjoy! This dish offers a perfect balance of flavors and textures, making it a hearty and satisfying meal for any occasion. Bon appétit!
Lentil spaghetti bolognaise FAQ:
The entire dish can be prepared in under an hour. The vegetables take about 10 minutes to sauté, the sauce simmers for 20-25 minutes, and the pasta cooks according to package instructions, typically around 8-12 minutes.
If you don't have lentils, you can use canned chickpeas or black beans as an alternative. For a non-legume option, finely chopped mushrooms or textured vegetable protein can also work.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the sauce for up to 3 months; just make sure it cools completely before freezing.
The sauce should be thick enough to coat the pasta but not overly dry. If it's too thick, add a bit more vegetable broth to achieve your desired consistency.
Yes, you can use any type of pasta, such as whole grain, gluten-free, or even zucchini noodles for a low-carb option. Adjust the cooking time according to the pasta you select.
Cooking Tips:
- Ensure you finely chop the onion, celery, and carrots for an even and smooth texture in the sauce.
- Opt for a high-quality tomato puree and canned tomatoes for a richer and more robust flavor.
- Adjust the seasoning to taste; adding a pinch of sugar can help balance the acidity of the tomatoes.
- If you have extra vegetables on hand, feel free to add them to the sauce for additional nutrients and flavors.
- To enhance the flavor, you can add a splash of red wine to the sauce before simmering.
- If the sauce becomes too thick, you can add more vegetable broth to achieve the desired consistency.
- For a gluten-free version, swap the traditional pasta for your favorite gluten-free pasta variant.
Nutrition Facts
6 ServingsCalories 340kcal
Protein 13g
Carbohydrates 70g
Fiber 7g
Sugar 7g
Fat 3.74g
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