Spaghetti With Vegetarian Lentil Bolognese Recipes

Steps:

• In a large pot, cook the pasta according to the package instructions. Drain and set aside.
• Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
• Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
• Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
• Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
• Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
• Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
• Garnish with parsley.
• Enjoy!

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.