Servings: 5
Equipment
- Large Wide Pan or Dutch Oven
- Large pot
- Colander
- Cutting board and knife
Ingredients
- 1 cup dried red lentils rinsed well
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 medium carrot finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 14-oz can crushed tomatoes
- 1½ cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 12 ounces spaghetti
- Freshly grated parmesan for serving
- Fresh basil leaves for serving
Instructions
- Heat olive oil in a large wide pan over medium heat. Add the onion, carrot and celery. Cook for 8 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Pour in the red wine and let it bubble and reduce for 2 minutes, scraping up any bits from the bottom of the pan.
- Add the crushed tomatoes, vegetable broth, red lentils, smoked paprika, oregano, salt and black pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are completely tender and the sauce is thick and rich. Do not blend — the sauce should remain chunky throughout.
- Meanwhile cook the spaghetti according to package directions. Reserve ½ cup pasta water before draining.
- Add the drained spaghetti to the pan and toss well with the bolognese, adding a splash of pasta water to loosen if needed.
- Serve topped with freshly grated parmesan and fresh basil.
Notes
- To keep this fully vegan, skip the parmesan or use a dairy-free alternative.
- Sauce keeps well in the fridge for up to 4 days or in the freezer for up to 3 months.
- Red wine adds depth but can be replaced with an equal amount of vegetable broth if preferred.
- For a richer sauce, stir in a tablespoon of butter at the end before serving.
Nutrition
Calories: 478kcal | Carbohydrates: 80g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 817mg | Potassium: 692mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2513IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 4mg
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