Italian
Spaghetti with Lentil Bolognese
This hearty vegetarian bolognese, made with green lentils and crushed tomatoes, is served over spaghetti for a satisfying weeknight meal.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $25.41 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 1 mediumYellow onions, chopped
- 2-3 carrots, diced
- 2 stalksCelery, diced
- 2 clovesGarlic, minced
- 2 tbspOlive oil
- 200 gGreen lentils (dry), rinsed
- 1 canCanned crushed tomatoes
- 1 cupVegetable broth (low sodium)
- 2 tspItalian seasoning
- 1 tspSalt
- 1 tspGround black pepper
- 400 gSpaghetti
- ½ cupGrated parmesan, grated
Method
- Heat the 30 ml of olive oil in a large pot or Dutch oven over medium heat. Add the 250 g chopped yellow onions, 200 g diced carrots, and 100 g diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.⏱ 8 min timer in cook mode
- Add the 10 g minced garlic and cook for another 1 minute until fragrant.⏱ 1 min timer in cook mode
- Stir in the 200 g rinsed green lentils, 796 ml can of crushed tomatoes, 250 ml vegetable broth, 5 g Italian seasoning, 6 g salt, and 2.5 g black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the sauce has thickened.⏱ 25 min timer in cook mode
- While the bolognese simmers, bring a large pot of salted water to a rolling boil. Add the 400 g spaghetti and cook until al dente, about 10-12 minutes. Drain well.⏱ 12 min timer in cook mode
- Serve the spaghetti topped with a generous amount of lentil bolognese and garnish with 50 g grated parmesan.