Main Courses > Pasta & Noodles > Classic Italian Pasta > Spaghetti Bolognese

Lentil Spaghetti Bolognese

A hearty and flavorful vegetarian Spaghetti Bolognese recipe using lentils as a meat substitute. This dish is packed with protein and fiber, making it a healthy and satisfying meal.

Prep Time
20 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 500 g Spaghetti
  • 250 g Green or Brown Lentils
  • 1 Onion (finely chopped)
  • 1 Carrot (finely chopped)
  • 1 stalk Celery (finely chopped)
  • 2 cloves Garlic (minced)
  • 125 ml Dry red wine (optional)
  • 700 g Canned crushed tomatoes
  • 2 tbsp Tomato paste
  • 500 ml Vegetable broth
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 Bay leaf
  • To taste Salt
  • To taste Black pepper
  • For serving Fresh basil (chopped)
  • For serving Grated Parmesan cheese (optional)

Preparing the Lentils

Rinse the lentils under cold water and set aside.

Sautéing the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Building the Sauce

If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes. Add the tomato paste and cook for another minute.

Simmering to Perfection

Add the crushed tomatoes, rinsed lentils, vegetable broth, dried oregano, and bay leaf to the pot. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for about 45 minutes, or until the lentils are tender. Remove the bay leaf before serving.

Cooking the Spaghetti

While the sauce is simmering, cook the spaghetti according to package directions. Drain well.

Serving

Serve the spaghetti topped with the lentil Bolognese sauce, fresh basil, and grated Parmesan cheese (if using).

Nutrition Facts Estimated per 100g of product

Calories: 160 kcal
Protein: 8g
Fat: 4g
Carbohydrates: 25g

Other Considerations for Nutrition

This recipe is naturally lower in fat and cholesterol than traditional Bolognese. Using whole wheat spaghetti will further increase the fiber content. If you are vegan, omit the Parmesan cheese.

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FAQ

  • Can I use a different type of lentil?

    Yes, you can use red lentils, but they will cook much faster and may become mushy. Green or brown lentils hold their shape better and are recommended for this recipe.
  • Can I add other vegetables to the sauce?

    Yes, feel free to add other vegetables such as mushrooms, zucchini, or bell peppers to the sauce for added flavor and nutrients.
  • Can I make this recipe vegan?

    Yes, simply omit the Parmesan cheese when serving to make this recipe vegan.