Italian 40 min

Lentil Bolognese

Name: Lentil Bolognese
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 cups brown or green lentils, rinsed; 1 lb spaghetti; 1 can (28 oz) crushed tomatoes; 1 medium onion, finely diced; 2 carrots, finely diced; 3 stalks celery, finely diced; 6 cloves garlic, minced; ½ cup dry red wine; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons olive oil; Salt and black pepper to taste; Parmesan or nutritional yeast for serving

vegetarianveganhealthy

Ingredientsfor 2

480

Cal

22g

Protein

82g

Carbs

Fat

11.5 cups brown or green lentils, rinsed
21 lb spaghetti
31 can (28 oz) crushed tomatoes
41 medium onion, finely diced
52 carrots, finely diced
63 stalks celery, finely diced
76 cloves garlic, minced
8½ cup dry red wine
92 tablespoons tomato paste
101 teaspoon dried oregano
111 teaspoon dried thyme
121 bay leaf
132 tablespoons olive oil
14Salt and black pepper to taste
15Parmesan or nutritional yeast for serving

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Instructions

1
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery (this is the soffritto — the flavor base). Cook 8–10 minutes, stirring occasionally, until vegetables are very soft and just starting to turn golden.
2
Add garlic and tomato paste, cooking 2 minutes while stirring constantly until the paste darkens from bright red to a rusty brick color — this caramelization adds deep flavor. Add red wine and let it bubble and reduce by half, about 3 minutes.
3
Add rinsed lentils, crushed tomatoes, 2 cups water, oregano, thyme, and bay leaf. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are completely tender and the sauce has thickened to a meaty consistency. Remove bay leaf, season with salt and pepper.
4
Cook spaghetti in heavily salted boiling water until al dente. Reserve 1 cup pasta water before draining. Toss pasta with the lentil bolognese, adding pasta water as needed to loosen the sauce. Serve with Parmesan or nutritional yeast.