Name: Green Lentil Spaghetti Bolognese
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil (for sautéing); 1 null Carrot (small, chopped into small pieces); 0.5 null red onion (medium, minced); 1 null red bell pepper (chopped into small pieces); 250 g portobello mushrooms (sliced); 5 clove garlic cloves (minced); 1 tbsp mixed italian herbs (dried); 60 ml red wine (or a splash of balsamic vinegar); 2.5 tsp vegan worcestershire sauce (or mushroom ketchup); 400 g green lentils (can, drained and rinsed); 4 tbsp tomato paste; 2 tbsp sun dried tomato paste; 400 g plum tomatoes (can of whole plum tomatoes); 400 g cherry tomatoes (can); 500 g spaghetti (dried)

Green Lentil Spaghetti Bolognese

This hearty vegan green lentil bolognese is a nutritious weeknight staple. Packed with caramelized carrots, peppers, and portobello mushrooms, it features a rich tomato base deepened with red wine and sun-dried tomato paste. It is a kid-friendly, high-fiber alternative to traditional pasta sauces that everyone will love.

Instructions

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1

Heat olive oil (1 tbsp) in a large skillet and sauté carrot (1), red onion (0.5), and red bell pepper (1) until softened.
2

Add portobello mushrooms (250 g) and continue to sauté until the mushrooms are browned and their liquid has evaporated.
3

Stir in garlic cloves (5 clove) and mixed italian herbs (1 tbsp), cooking for one minute until fragrant.
4

Incorporate tomato paste (4 tbsp) and vegan worcestershire sauce (2.5 tsp), then pour in red wine (60 ml). Allow it to bubble and reduce.
5

Add green lentils (400 g) and stir to combine.
6

Add sun dried tomato paste (2 tbsp), plum tomatoes (400 g), and cherry tomatoes (400 g). Simmer for about half an hour.
7

Boil spaghetti (500 g) in salted water according to the package instructions.
8

Serve by spooning the bolognese sauce over individual bowls of spaghetti.