Sometimes, the only way to end the day is with a hearty bowl of pasta.
Most of the time, the only way to end the day is with a hearty bowl of pasta!
I love how versatile pasta dishes can be: you can have a rich, hearty meal like this lentil spaghetti bolognese perfect for cosy nights in, or you can have a light, summery pesto pasta dish that leaves you satiated but not stuffed.
My lentil spaghetti bolognese took some time to master.
I constantly changed my recipe to try to get the deepest, richest flavour possible.
I knew I had succeeded when I served this dish up to my Dad (who begrudgingly tries to cut down on his meat intake), and he actually loved it.
This lentil spaghetti bolognese is perfect for batch-cooking so you’ve got lots of leftovers for lunches and dinners for the next few days – I find the lentils actually take on even more flavour the longer they mix with the other ingredients.
This lentil spaghetti bolognese is perfect as a wintery, comforting meal – but I enjoy is just as much when the sun is shining and I can pretend I’m in Italy chowing down on my pasta!
- 200g dried brown lentils
- 1 onion
- 1 carrot
- 1 stick celery
- 2 cloves of garlic
- 200mls red wine
- 2 Bay leaves
- 300mls vegetable stock
- 1 tbsp tomato puree
- 1 tin of chopped tomatoes
- salt & pepper
- pinch of cayenne pepper
- Dice your onion, celery, and carrot, and mince your garlic
- Heat 1 tablespoon of oil in a heavy bottomed pan and saute the onion, celery, carrot and garlic mix for 10 minutes until soft and translucent
- Add the herbs, red wine and bay leaves and allow to cook for another 3 - 5 mins
- Add the lentils and stock and allow to cook at a simmer for 25 mins - adding more water as required
- Add the tomato puree and chopped tomatoes, bring to the boil and then simmer for a further 30 mins. Add more water and season as required.
- Serve with spaghetti and (optional) a sprinkle of vegan cheese as pictured!
I love the Vegusto No-Moo Piquant Vegan Cheese with my spaghetti bolognese, but this is option!