By Aaron Wurm
Rinse the lentils under cold water.
In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are soft.
Add the rinsed lentils to the pot along with the canned crushed tomatoes, Italian herbs, salt, black pepper, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the lentils are tender.
While the lentils are cooking, bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Drain and set aside.
Once the lentils are tender, stir in the nutritional yeast and adjust seasoning if necessary.
Serve the Lentil Bolognese over the cooked whole-wheat spaghetti and enjoy warm.
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This Main Course Vegetarian Italian recipe is ready in 45 minutes and features brown or green lentils, canned crushed tomatoes, whole-wheat spaghetti and other delicious ingredients. Contains 460 calories total.
Rinse the lentils under cold water.
In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are soft.
Add the rinsed lentils to the pot along with the canned crushed tomatoes, Italian herbs, salt, black pepper, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the lentils are tender.
While the lentils are cooking, bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Drain and set aside.
Once the lentils are tender, stir in the nutritional yeast and adjust seasoning if necessary.
Serve the Lentil Bolognese over the cooked whole-wheat spaghetti and enjoy warm.
Calories per Serving: 460
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