Simple Lentil Bolognese With Whole Wheat Pasta
A rich, hearty, and completely plant-based bolognese sauce made with tender brown lentils, simmered in a savory tomato and herb broth. Served over whole wheat spaghetti, it’s a deeply satisfying and nourishing Italian classic.
4 servings
Ingredients
- 1 tbsp Olive oil
- 1 Large yellow onion, finely chopped
- 2 Medium carrots, finely chopped
- 2 Celery stalks, finely chopped
- 1 cup Dry brown lentils, rinsed
- 28 oz Canned crushed tomatoes
- 4 cups Low-sodium vegetable broth
- 1/2 cup Nutritional yeast
- 3 tsp Total of: dried oregano and dried basil
- 12 oz Whole wheat spaghetti
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery (the soffritto) and cook, stirring occasionally, for 8-10 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils, crushed tomatoes, vegetable broth, oregano, and basil. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Once the lentils are cooked, stir in the nutritional yeast until it dissolves. Taste and adjust seasoning if needed. While the sauce simmers, cook the whole wheat spaghetti according to package directions. Drain well. Serve the lentil bolognese over the cooked pasta. Portion leftovers for meal prep.
Full macros and meal-plan integration are available in the KeyMacro app.