Ingredients
For the Bolognese:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 zucchini, diced
8 oz (225g) mushrooms, chopped
1 can (14 oz) lentils, drained and rinsed (or 2 cups cooked lentils)
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
A splash of vegetable broth or water (if needed)
For Serving:
12 oz (340g) spaghetti (or your favorite pasta)
Fresh basil or parsley, for garnish
Nutritional yeast or vegan parmesan (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
Make the Bolognese:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic, carrots, celery, and bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
Stir in the zucchini and mushrooms, cooking for an additional 5 minutes.
Add the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well to combine.
Let the sauce simmer for about 15-20 minutes, adding a splash of vegetable broth or water if it becomes too thick.
Combine and Serve:
Toss the cooked spaghetti with the Bolognese sauce until well coated. Adjust seasoning if needed.
Serve hot, garnished with fresh basil or parsley and a sprinkle of nutritional yeast or vegan parmesan if desired.
Tips:
Feel free to add other veggies you like, such as spinach or kale.
For extra flavor, consider adding a splash of red wine or balsamic vinegar to the sauce.
This sauce can be made in advance and stored in the fridge for up to 3 days or frozen for up to a month
