Lentil Bolognese with Spaghetti (Easy & Vegan)

This vegan lentil bolognese loaded with vegetables and mushrooms, is a delicious, healthy and wholesome meal that comes together in less than 30 minutes! It’s a soy-free & nut-free recipe and can be made gluten-free. Perfect for lunch, dinner and meal prep.

📝 Ingredients

• 1 tbsp olive oil
• 4.4 oz red lentils
• 1 onion (chopped)
• 1 carrot (chopped)
• 1 small stick celery (optional)
• 4 oz mushrooms (chopped)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 9 oz strained tomatoes
• 7 oz chopped tomatoes
• 1 cup vegetable broth
• 2 tsp Italian seasoning blend
• 1 tsp raw cane sugar (or to taste)
• salt and pepper (to taste)
• 9 oz spaghetti (optional gluten-free pasta)
• vegan parmesan (or nutritional yeast flakes)
• fresh herbs (of choice)

👨‍🍳 Instructions

1. 1--- * Please watch the recipe video to see how easy it is! ---
2. 2Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.
3. 3Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.
4. 4Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.
5. 5Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.
6. 6In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.
7. 7Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or nutritional yeast flakes and fresh herbs if you like.
8. 8Enjoy!