Spaghetti with Lentil Bolognaise

Indulge in the hearty and wholesome flavors of Spaghetti with Lentil Bolognaise, a plant-based twist on the classic Italian favorite. This recipe swaps traditional meat for protein-packed lentils, simmered to perfection with aromatic garlic, onion, and a medley of finely chopped vegetables. A rich tomato base, enhanced with hints of red wine and fragrant herbs like basil and oregano, creates a deliciously robust sauce that's both comforting and nutritious. Served over tender spaghetti and topped with fresh parsley and optional Parmesan or a vegan alternative, this dish is perfect for family dinners or meal preps, offering a satisfying and guilt-free indulgence. Ready in under an hour and packed with fiber, this vegan bolognaise is a delightful way to elevate your pasta night while catering to all diets. Keywords: lentil bolognaise, vegan spaghetti, meatless pasta sauce, plant-based Italian recipe, vegetarian comfort food.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 g Spaghetti
• 2 tbsp Olive oil
• 1 large Onion
• 3 pieces Garlic cloves
• 1 large Carrot
• 1 piece Celery stalk
• 200 g Dried green or brown lentils
• 400 g Canned diced tomatoes
• 2 tbsp Tomato paste
• 500 ml Vegetable stock
• 100 ml Red wine (optional)
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 piece Bay leaf
• 1 to taste Salt
• 1 to taste Black pepper
• 2 tbsp Fresh parsley (for garnish)
• 1 to sprinkle Parmesan cheese or vegan alternative (optional)

Directions

Step 1

Cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain when al dente and set aside.

Step 2

Heat the olive oil in a large saucepan over medium heat.

Step 3

Finely chop the onion, garlic, carrot, and celery, then add them to the pan. Cook for 5-7 minutes until softened, stirring occasionally.

Step 4

Rinse the lentils thoroughly. Add the lentils to the pan and stir to combine.

Step 5

Pour in the diced tomatoes, tomato paste, vegetable stock, and red wine (if using). Stir well.

Step 6

Season with dried oregano, dried basil, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. Add more stock or water if the mixture becomes too thick.

Step 8

Remove the bay leaf and adjust seasoning if necessary.

Step 9

Serve the lentil bolognaise sauce over the cooked spaghetti.

Step 10

Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese or a vegan alternative, if desired.

Nutrition Facts

Serving size	(1994.6g)

Amount per serving	% Daily Value*
Calories	2223.8

Total Fat 52.8g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 7.6g
Cholesterol 10mg	0%
Sodium 4261.5mg	0%
Total Carbohydrate 335.3g	0%
Dietary Fiber 50.2g	0%
Total Sugars 43.9g
Protein 94.9g	0%

Vitamin D 0IU	0%
Calcium 549.7mg	0%
Iron 28.1mg	0%
Potassium 4359.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 17.3%

Carbs: 61.1%