Lentil Bolognese with Spaghetti
Rich and flavorful Lentil Bolognese sauce served with spaghetti. This vegan and gluten free Bolognese with lentils recipe is ideal for comforting weeknight dinner full of meaty plant protein.
Servings: 6 cups
Calories: 214kcal
Cost: $5
Ingredients
- 1 Tablespoon olive oil
- 1 cup lentils rinsed
- 1 ( 20 ounce) can tomato sauce I prefer fire roasted
- 1 medium onion finely chopped
- 4-6 cloves garlic minced, adjust per liking
- 1 Tablespoon Italian Seasoning
- ¾ cup water
- ⅛ teaspoon Salt and fresh ground black pepper to taste
For Serving
- 1 (12 oz) Spaghetti or cooked pasta
Optional Ingredients
- ¼ cup walnuts coarsely ground
- 1 Tablespoon Balsamic Vinegar
- ⅙ teaspoon fresh basil leaves finely chopped
- ⅛ teaspoon red pepper flakes adjust per taste
- ¼ cup parmesan cheese choose plant based for vegan
Instructions
How to Make Lentil Bolognese Sauce on Stove top
- Start by rinsing the dry lentils under cold water. Pick out any small stones or debris.
- Heat olive oil in a large Dutch oven or saucepan. Add the garlic and cook for a minute. ** this adds deep garlicy flavor
- Add the onions and cook for 2-3 minutes until they begin to soften.
- Stir in the store bought tomato sauce (or use tomato paste + crushed tomatoes) , Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1–2 minutes.
- Add the rinsed lentils, walnuts, vegetable broth, and balsamic vinegar. Stir well. Bring the sauce to a boil. Then reduce the heat. Cover and simmer for about 15-20 minutes. Stir occasionally. The lentils should be tender but not completely mushy.
- If the sauce becomes too thick, add a splash of vegetable broth or water. Taste and adjust the salt and seasonings.
- Meanwhile, cook the spaghetti according to the package directions. Drain the pasta, reserving about ½ cup of pasta water.
- Toss the spaghetti with some of the lentil Bolognese. Add a little pasta water if needed to loosen the sauce. Serve hot with fresh basil and Parmesan (plant based). Bon Appetit!
How to Make Instant Pot Lentil Bolognese
- Use the Sauté function and add olive oil. Add the garlic and cook for a minute. Add the onions and cook for 2-3 minutes until they begin to soften.
- Stir in the store bought tomato sauce (or use tomato paste + crushed tomatoes) , Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1–2 minutes.
- Add the rinsed lentils, walnuts, vegetable broth, and balsamic vinegar. Stir well and scrape the bottom of the pot so nothing is sticking. Turn off Sauté.
- Secure the lid and cook on High Pressure for 6 minutes. Let the pressure release naturally for about 10 minutes, then carefully release any remaining pressure. Open the lid and stir the sauce.
- If it looks thinner than you prefer, turn on Sauté and simmer for a few minutes until thickened.
- Cook the spaghetti separately and serve with the lentil sauce.
Notes
This sauce stays fresh and tastes well even after few days of making. Flavors intensify even better actually. So you can refrigerate it for 3-4 days and freeze it for couple weeks. You can easily double the recipe.
Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 24g | Protein: 11g | Fat: 7g | Sodium: 74mg | Potassium: 405mg | Fiber: 11g | Vitamin A: 62IU | Calcium: 96mg | Iron: 3mg