Spaghetti With Vegetarian Lentil Bolognese Recipes

20 MINUTE LENTIL BOLOGNESE SAUCE

Steps:

• Add the oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions and 1/4 tsp salt and sauté until softened, about 5 minutes.
• Add the garlic and celery to the onions and sauté another few minutes.
• Add the tomato paste and pesto to the pan and cook another 2 minutes.
• Stir in the tomatoes, water, lentils and soy sauce mixing everything together well. Adjust the temperature to maintain a gentle simmer for about 10 minutes. The sauce will reduce down and thicken.
• Taste and season with more salt or sugar if needed.
• Serve over your choice of pasta or vegetable noodles and enjoy.

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, cook the pasta according to the package instructions. Drain and set aside.
• Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
• Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
• Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
• Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
• Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
• Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
• Garnish with parsley.
• Enjoy!

GREEN LENTIL SPAGHETTI BOLOGNESE

Steps:

• In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
• Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
• Add the garlic and herbs and and cook for another minute until fragrant.
• Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
• Add the lentils and stir through.
• Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
• Cook your spaghetti according to package instruction.
• Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.

SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE

Steps:

• In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
• Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes.
• Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half.
• Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese.

HEARTY SPAGHETTI WITH LENTILS & MARINARA

Steps:

• To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
• Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
• Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.