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
- 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.
Nutrition Facts
Per portion