Lentil Spaghetti Bolognese

This recipe is a perfect showcase for the delicious appeal of lentils. It is filling and great for kids and adults alike.

– serves 4

This recipe is a perfect showcase for the delicious appeal of lentils. It is filling and great for kids and adults alike. Photo © Mel 'Simple Vegan Cooking'.Ingredients

Spaghetti for 4 people
1 cup dry brown lentils
2 cups vegetable stock
2 tins diced tomatoes
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 sticks celery, chopped
3 Tbsp tomato paste
½ tsp chilli powder – optional
1 Tbsp vegetable stock powder
1 cup water
1 tsp dried rosemary
1 bay leaf
1 tsp oregano
1 tsp nutmeg
Olive oil
salt and pepper

Method

In a medium size pot bring the lentils and vegetable stock to boil, reduce heat and simmer for 15 -20 minutes or until soft.

In a large saucepan on medium heat add about 1 – 2 Tbsp olive oil. Add onions, carrots, celery and garlic. Fry for 8 minutes until the softened.

Add the lentils and stir well, making sure the lentils are well covered. Add in diced tomatoes, rosemary, oregano, nutmeg , tomato paste, vegetable powder, chili powder and water. Give everything a good stir and add in bay leaf. Reduce heat and let simmer for 1 hour (allows flavor to develop). Stir occasionally. Cook spaghetti according to package.

When ready remove bay leaf and season with salt and pepper. Serve with crusty Italian bread and salad.

Thank you to Mel from ‘Simple Vegan Cooking’.
Please check with the author regarding © terms.

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