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Spaghetti with Lentil Bolognese

Course: Entrees
Cuisine: british, Italian
Keyword: bolognese, pasta, spaghetti, vegan pasta dishes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Author: Una Rose
Print Recipe

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion diced
  • 4 garlic cloves peeled and minced
  • 1 celery stalk chopped
  • 1 1 carrot chopped
  • 1/2 large green pepper chopped
  • 1 pound cooked lentils 3-1/2 cups
  • 1-1/4 teaspoons stevia seasoning
  • 1 tablespoon applesauce
  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 28 ounce can crushed tomatoes
  • 1/4 cup flat-leaf Italian parsley chopped
  • 1 package spaghetti cooked and drained
  • Vegan parmesan for topping

Instructions

  • Cook the pasta according to the instructions on the box. Drain well and set aside.
  • Prepare the vegetables, dicing each and placing in a large mixing bowl.
  • Roughly chop the onions and garlic and blend in a food processor until well chopped. If chopping by hand, chop finely.
  • Place a large lidded skillet over medium and add the oil. Stir it around to cover the bottom of the pan.
  • Once heated, add the onions and garlic. Stir with a wooden spoon until translucent, about 2 minutes.
  • Add the vegetables and stir until mixed. Add the lentils, seasonings and stir well. When mixture is well blended add the tomato paste, vegetable stock and the can of tomatoes. Stir until well mixed.
  • Cover skillet and reduce heat to medium low and let simmer for 20-30 minutes or until most of the liquid has thickened.
  • Once done, serve immediately over pasta. Garnish with fresh chopped parsley and serve with vegan parmesan.