Spaghetti with Lentil Bolognese

Spaghetti Lentil (1)

This recipe is great for mixed households with meat-eaters and vegans alike – the hearty lentils are a fantastic meatless twist on a classic bolognese sauce.


  • 1 tablespoon olive oil
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 minced garlic cloves
  • 2 tablespoons tomato paste
  • 1 cup French green lentils
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (1-pound) package spaghetti
  • Vegan Parmesan sprinkles
  • Fresh basil leaves
  1. Heat the oil over medium heat in a large saucepan. Add the carrots, onion, and garlic; cook for 5 minutes, stirring occasionally. Remove from heat and stir in the tomato paste.
  2. Add 3 cups water and the lentils. Bring to a boil, then cover, reduce heat, and simmer for 35 minutes. Uncover and stir in the tomatoes, along with 1 cup water, the salt, and the black pepper. Simmer for a final 10 minutes.
  3. Meanwhile, cook the pasta according to package directions in a pot of boiling, salted water. Drain and return to the pot. Add the lentil sauce and toss to combine.
  4. If desired, top with the parmesan and fresh basil just before serving.

Spaghetti Lentil (2)


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