By Aaron Wurm
Rinse the lentils under cold water. In a large pot, add lentils and 2 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes until tender. Drain any excess water and set aside.
Meanwhile, finely chop the onion, garlic, carrot, and celery.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables are softened.
Add the tomato paste to the skillet and cook for another 1-2 minutes, stirring constantly.
Add the canned crushed tomatoes, Italian herbs, and cooked lentils to the skillet. Season with salt and black pepper to taste. Stir well to combine.
Simmer the sauce on low heat for about 20 minutes, stirring occasionally, until the sauce thickens. Meanwhile, cook the whole wheat spaghetti according to package instructions.
Drain the spaghetti and add it to the skillet with the lentil bolognese sauce. Toss to coat the pasta evenly with the sauce.
Serve the lentil bolognese hot, garnished with freshly chopped basil.
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This Vegan Vegetarian Pasta recipe is ready in 45 minutes and features brown or green lentils, canned crushed tomatoes, onion and other delicious ingredients. Contains 450 calories total.
Rinse the lentils under cold water. In a large pot, add lentils and 2 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes until tender. Drain any excess water and set aside.
Meanwhile, finely chop the onion, garlic, carrot, and celery.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables are softened.
Add the tomato paste to the skillet and cook for another 1-2 minutes, stirring constantly.
Add the canned crushed tomatoes, Italian herbs, and cooked lentils to the skillet. Season with salt and black pepper to taste. Stir well to combine.
Simmer the sauce on low heat for about 20 minutes, stirring occasionally, until the sauce thickens. Meanwhile, cook the whole wheat spaghetti according to package instructions.
Drain the spaghetti and add it to the skillet with the lentil bolognese sauce. Toss to coat the pasta evenly with the sauce.
Serve the lentil bolognese hot, garnished with freshly chopped basil.
Calories per Serving: 450
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