Lentil Bolognese with Spaghetti

dried oregano, basil, and thyme salt and black pepper fresh basil
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.How to Make the Lentil Bolognese:
The recipe couldn’t be much easier! It’s ready in about 30 minutes.
1.STEP : Cook the spaghetti according to the instructions on the package.Set aside.
2.STEP : In a large sauce pan, heat the olive oil over medium heat.Sauté the onion for about 2 minutes.Then add the garlic and cook it for another minute.
3.STEP : Rinse the red lentils in a colander with cold water.

Add the carrots and celery and cook for a further 3 minutes.Stir in the red lentils and the tomato paste.

After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
4.STEP : Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn’t be too soft).

STEP : Season with the Italian spices, salt, and pepper and – if using – soy sauce.Serve together with the spaghetti and sprinkle with some fresh basil leaves.Recipe Notes: To make this dish gluten-free, replace the soy sauce with tamari and use brown rice spaghetti instead of regular or whole wheat spaghetti.I used whole wheat spaghetti, but of course you can also use regular pasta instead if you want.

I used red wine for the bolognese sauce.However, please note that wine is often not vegan as animal-derived fining agents like milk protein or gelatin from fish bladder membranes are used in the production.However, there are many vegan brands.So keep an eye out for products that say “suitable for vegans” or that have the “certified vegan” logo.If you like this recipe, you should also try my cauliflower bolognese sauce! More Delicious Vegan Pasta Recipes:.