Lentil Spaghetti Bolognese

Yum yum yum! The flavours in this vegan dish are seriously on point. Packed with plant-based protein, this recipe is healthy, filling and loved by everyone we make it for. You could substitute soy veggie ground in place of lentils for a more meaty texture, but here’s how we like to make it…

INGREDIENTS:

2 tbsp olive oil

1 tbsp vegan butter

1 small onion diced

1 medium carrot diced

2 stalks celery diced

4 - 5 garlic cloves, minced/pressed

1 cup of dry lentils (or a can of lentils, strained and rinsed well with cold water)
(can also use soy veggie ground instead of lentils)

1 tsp basil

1 tsp oregano

1/2 - 1 tsp crushed chili peppers

3/4 cup red wine

1/2 cup water

1 jar/can of plain tomato sauce (600-700ml/20-25 oz)

2 tbsp nutritional yeast

salt and pepper to taste

1 small package of spaghetti



METHOD:

1 - Cook dry lentils - boil, stir, reduce heat to simmer, cook 20 minutes or until soft. If using canned lentils, rinse well in a strainer with cold water, set aside.

2 - While cooking lentils, start the sauce. Heat oil + vegan butter in a medium pot. Once melted, add diced onions, carrots and celery with some salt and pepper. Sauté on med-low heat until veggies are soft, around 10 - 12 minutes, stirring every so often.

3 - Add minced/pressed garlic, stir and sauté for 2 minutes.

4 - Strain cooked lentils and add to pot with veggies. Add basil, oregano, crushed chilis, and red wine. Stir and let simmer for 5 minutes.

5 - Add tomato sauce, nutritional yeast, water, and salt + pepper to taste. Simmer on low heat for 15 - 20 minutes, stirring every so often. Taste and adjust seasonings if needed. Take this time to cook a small package of spaghetti according to package instructions (al dente is best).

6 - Serve cooked spaghetti with sauce spooned over top. ENJOY!

Suggested toppings: fresh herbs, vegan parmesan, nutritional yeast.


Makes: 4 servings

Prep time: 15 minutes

Cook time: 40 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days