A savory and hearty vegetarian lentil Bolognese sauce that even meat eaters will love. Skip the cheese and it's vegan too!
200gFrench green puy lentils
3tablespoonsextra-virgin olive oil
1medium yellow onion,finely chopped
2medium carrots,finely chopped
1small sweet red pepper,finely chopped
1celery rib,finely chopped
1/4cupdry red wine(60 ml)
1/4cupunsweetened nut/seed milk(I used almond milk) (60 ml)
1x 400 g can organic chopped tomatoes
sea salt and freshly ground pepper,to taste
500gwhole grain spaghetti
grated parmesan,to serve (optional)
Cook the lentils according to package instructions; about 20-25 minutes, until the lentils are just tender (al dente). Drain and set aside.
While the lentils are finishing cooking (about 10 minutes in), heat the olive oil in a large saucepan over medium heat. Cook the onion and garlic until translucent; about 5-6 minutes. Add the carrot, red pepper, celery and sauté, stirring, for 10 minutes.
Add lentils, bay leaf, herbs, red wine and nut milk and cook for 1 minute.
Add the tomatoes, tomato paste, and water; season with salt, cover and cook for another 10 minutes. Season with additional salt and pepper.
Meanwhile, fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat. While the lentil Bolognese is simmering, cook the pasta according to packet instructions, until al dente. Drain and return to the pot.
Serve the spaghetti in individual bowls with a generous portion of the sauce and sprinkled with grated cheese. Enjoy!
Serve the lentil Bolognese sauce with spaghetti squash or zucchini noodles as healthy alternative to pasta!