Lentil Bolognese with Spaghetti
In short: Brown lentils, mushrooms and a slow-simmered tomato base make a thick, savory plant-based ragu to pile over spaghetti. Cheap, filling and freezer-friendly. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 575 kcal
Lentils break down gently as they simmer, which makes them a natural stand-in for ground meat in a ragu. Finely chopped mushrooms and a spoonful of soy sauce add the deep, savory notes you would otherwise get from browning. The sauce takes about an hour, most of it unattended, and tastes better the next day. This is a good recipe for batch cooking, since it freezes well and works in lasagne-style bakes, on baked potatoes or in toasted rolls.
Instructions
- Heat the oil in a large, wide pot over medium heat. Add the onion, carrot and celery and cook for 8 minutes, stirring now and then, until soft and just starting to color.
- Add the mushrooms and cook for 6 to 8 minutes, until all their liquid has cooked off and they begin to brown. Stir in the garlic and tomato paste and cook for 2 minutes.
- Pour in the wine, if using, and let it bubble away for 2 minutes while you scrape up any browned bits from the bottom of the pot.
- Add the lentils, tomatoes, stock, oregano, thyme, bay leaf, soy sauce, salt and pepper. Bring to a boil, then reduce the heat to low, cover partly and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
- If the sauce becomes too thick, stir in a splash of hot water. Remove the bay leaf, stir in the balsamic vinegar and taste for salt.
- Cook the spaghetti in plenty of salted boiling water until al dente. Drain, saving a small cup of the water.
- Toss the pasta with a few spoonfuls of sauce and a splash of the pasta water, divide into bowls and top with more sauce, torn basil and nutritional yeast.
Tips
- Brown and green lentils hold their shape best. Red lentils turn to mush and are only good here if you want a smooth, thick sauce.
- Make a double batch and freeze half in flat bags. It thaws quickly and also makes a good base for stuffed peppers or a baked pasta.
Questions and answers
How long does lentil bolognese keep?
It lasts 5 days in the fridge in a sealed container and up to 3 months in the freezer. Add a splash of water when reheating, because the lentils keep absorbing liquid.
Do I need to soak the lentils first?
No. Brown and green lentils cook through in 35 to 40 minutes without soaking. Just rinse them and pick out any small stones.
Can I use canned lentils?
Yes, use two 400 g (14 oz) cans, drained, and reduce the stock to 150 ml (2/3 cup). Simmer for only 15 minutes, just long enough for the flavors to blend.
How long does it take to make Lentil Bolognese with Spaghetti?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Lentil Bolognese with Spaghetti?
About 575 kcal per serving, with 25 g of protein, 100 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 100 g |
| Fat | 9 g |
| Fiber | 14 g |
| Sugar | 14 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
