Ingredients
- 200 g French green puy lentils
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 1 small sweet red pepper, finely chopped
- 1 celery rib, finely chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 cup dry red wine (60 ml)
- 1/4 cup unsweetened nut/seed milk (I used almond milk) (60 ml)
- 1 x 400 g can organic chopped tomatoes
- 2 tablespoons tomato paste
- 1/4 cup water (60 ml)
- sea salt and freshly ground pepper, to taste
- 500 g whole grain spaghetti
- grated parmesan, to serve (optional)
- chili flakes (optional)
Instructions
- 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!
Nutrition
Notes
Serve the lentil Bolognese sauce with spaghetti squash or zucchini noodles as healthy alternative to pasta!