Quick Red Lentil Spaghetti Bolognese (Vegan)
This no-fail lentil spaghetti bolognese is quick to prepare and cooks in just 15 minutes. The lentils give the sauce a meaty, hearty texture and it tastes delicious.
Equipment
- Large Non-Stick Deep Pan
Ingredients
- 1 Tablespoon Olive Oil
- 2 Onions
- 2 Cups (200g) Mushrooms
- 4 Cloves (4 Teaspoons) Garlic
- 1 Tablespoon Vegetable Stock Powder OR 1 tablespoon of bouillon powder or 1 stock cube
- 2 Teaspoons Italian Seasoning OR 1 teaspoon oregano and 1 teaspoon basil
- 2 Teaspoons Sea Salt
- 2 Cups (500ml) Of Water
- 2 400g (15oz) Chopped Tomatoes
- 1 Cup (170g) Of Dry Red Lentils
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Tomato Paste (Tomato Puree)
- 30 g Fresh Basil Leaves (Reserving Some For Garnish)
To Serve
- 2 Tablespoons Nutritional Yeast Or Vegan Parmesan Cheese
- 5 Basil Leaves
- 5 Cherry Tomatoes (Grape Tomatoes)
- 300 g Spaghetti Or Pasta (To Make This Gluten-Free, Use Gluten-Free Pasta)
Instructions
- Add the oil to a non-stick pan and turn the heat to medium.
- Chop the onion and add that to the pan.
- Chop the mushrooms. Add them to the pan along with the garlic.
- Add the vegetable stock powder, Italian seasoning, and salt to the pan. Stir.
- Add the water, chopped tomatoes, lentils, vinegar, maple syrup, tomato paste, and basil leaves to the pan. Reserve a few basil leaves for a garnish. Stir. Simmer for 15 minutes or until the lentils are soft. You can leave this to simmer for up to 30 minutes if you prefer softer lentils and a thicker sauce.
- While the lentils are cooking, make your spaghetti pasta by following the packet instructions.
- Serve the pasta in bowls. Add the lentil mixture to the middle of the bowl. Garnish with nutritional yeast, basil, and tomatoes.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Pasta can be stored for up to 4 days in the fridge in an air-tight container. Pasta can also be stored in the freezer for up to 3 months. However, it tends to stick together in the fridge or freezer. To avoid clumping, mix it with some sauce before storing it. Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the entire meal including side dishes, sauces, veg, garnishes, and all other elements listed under the ingredients.
Alternative Cooking Methods: This recipe also works very well in an Instant Pot, Ninja Foodi Max, another pressure cooker, or a slow cooker.