Lentil Bolognese

Name: Lentil Bolognese
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1 Onion; 1 Carrot; 10½ oz Mushroom; 3 cloves Garlic; 2 tbsp Tomato Paste; 1 tsp Oregano; 7 oz Lentils; 1¾ lb Canned Tomatoes; 2½ tsp Salt; 11½ oz Spaghetti; 3 oz Parmesan

By Eatpace

Red lentils and finely chopped mushrooms simmer in tomato sauce for a meatless bolognese served over spaghetti with Parmesan. The sauce cooks while the pasta water heats.

Total: 41 min; 10 prep · 31 cook
Serves: 4; Scale it below
Calories: 658; kcal per serving
Protein: 35g; per serving

Plan this dinner Jump to recipe

Spaghetti topped with red lentil and mushroom tomato sauce and grated Parmesan.

41 min

Method

6 steps 10 min prep · 31 min cook

Cook

Step 1. Heat Olive Oil in a large deep skillet over medium heat. Add Onion and Carrot and cook, stirring, until softened, about 5 minutes.
Step 2. Add Mushroom and cook over medium-high heat, stirring occasionally, until their liquid evaporates and the edges brown, about 6 minutes.
Step 3. Stir in Garlic, Tomato Paste and Oregano. Cook over medium heat until fragrant and the paste darkens slightly, about 1 minute.
Step 4. Add Lentils, Canned Tomatoes, Water and part of the Salt. Bring to a boil, then simmer uncovered, stirring often, until the lentils are tender and the sauce is thick, about 20 minutes.
Step 5. Meanwhile, bring a large pot of water to a boil. Add the rest of the Salt and Spaghetti; boil until tender with a slight bite, about 9 minutes or according to the package. Drain.

Finish & serve

Step 6. Taste the sauce and season if needed. Divide the spaghetti among bowls, spoon the sauce over it and sprinkle with Parmesan.

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Tips

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Use a vegetarian hard cheese in place of Parmesan if you avoid animal rennet.

Good to know

If the sauce thickens before the lentils are tender, stir in a splash of water and continue simmering.

Leftovers

Refrigerate leftovers for up to 4 days and reheat with a splash of water.

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