Red lentil bolognese with spaghetti
A rich, meatless bolognese of red lentils, carrots and tomatoes that simmers in 25 minutes.
Serves 4 · 35 min · about 600 cal · 25 g protein · 100 g carbs · 12 g fat per serving
Ingredients
- 3/4 cup dried red lentils, rinsed
- 12 oz spaghetti
- 1 can (28 oz) crushed tomatoes
- 1 onion, finely diced
- 2 carrots, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/3 cup grated parmesan
- Salt and pepper
Steps
- Heat the oil in a large pot over medium heat. Cook the onion and carrots with a pinch of salt for 6 minutes, until soft.
- Stir in the garlic, tomato paste and oregano and cook 1 minute.
- Add the lentils, crushed tomatoes and 2 cups water. Simmer, partly covered, 20–25 minutes, stirring often, until the lentils are soft and the sauce is thick. Season with salt and pepper.
- Meanwhile, cook the spaghetti in salted water and drain.
- Toss the spaghetti with the sauce and serve with the parmesan.
The sauce freezes well for up to 3 months. Freeze it without the pasta.