Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese is a hearty and satisfying plant-based twist on the classic Italian dish. This version swaps out the traditional ground meat for protein-packed lentils, creating a rich, flavorful sauce that’s just as comforting and delicious as the original. Simmered with tomatoes, garlic, onions, and a blend of Italian herbs, the lentils absorb all the robust flavors, making them a perfect match for al dente spaghetti. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, Lentil Spaghetti Bolognese is a nutritious and delicious option that will please everyone at the table.

Ingredients:

• 1 cup dried brown or green lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 3 cups vegetable broth or water
• Salt and pepper, to taste
• 12 oz spaghetti (whole wheat or gluten-free if desired)
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan or vegan cheese (optional, for serving)

Instructions:

1. Cook the Lentils: In a medium saucepan, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set the lentils aside.
2. Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened and beginning to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Tomatoes and Seasoning: Stir in the tomato paste, crushed tomatoes, oregano, basil, thyme, smoked paprika, and red pepper flakes (if using). Cook for 5 minutes, allowing the flavors to meld together.
4. Simmer the Sauce: Add the cooked lentils to the skillet and pour in 1 cup of vegetable broth or water. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let the sauce simmer for 20-30 minutes, stirring occasionally. If the sauce becomes too thick, add a little more broth or water as needed. Season with salt and pepper to taste.
5. Cook the Spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside.
6. Combine and Serve: Toss the cooked spaghetti with the lentil Bolognese sauce until well coated. Serve hot, garnished with fresh basil or parsley and grated Parmesan or vegan cheese if desired.

Lentil Spaghetti Bolognese is a flavorful and nutritious alternative to the traditional meat-based sauce, offering a delicious way to enjoy a classic comfort food while keeping it plant-based and wholesome.