Mushroom Lentil Bolognese with Spaghetti

By Vegan Richa · 45 min

Ingredients

Instructions

1. Cook the spaghetti per the package directions, then drain, rinse with cold water and set aside.
2. Put the rinsed red lentils in a pot with 2 cups of water and cook over medium heat for 11 to 13 minutes, until al dente, stirring once so they cook evenly. Drain only if there is a lot of water left, then set aside.
3. Heat a skillet over medium heat, add the oil, then the garlic, onion and a good pinch of salt. Cook about 4 minutes until the onion turns translucent, adding a splash of water now and then.
4. Stir in the tomato paste and the wine (or balsamic vinegar), and cook for 1 minute to roast the paste.
5. Add the mushrooms, carrots, herbs and a good pinch of salt. Cover and cook for 5 minutes, stirring once and adding a splash of water if needed.
6. Add the marinara or tomato sauce, nutritional yeast, salt, black pepper and red pepper flakes. Bring to a boil, then simmer for 5 minutes. If using diced tomatoes, double the herbs, simmer 10 to 15 minutes instead, and mash the large tomato pieces.
7. Fold in the cooked lentils. If the sauce is not tomatoey enough, add 1 more tablespoon of tomato paste. Cook 5 minutes, then taste and adjust the seasoning. Add water if the sauce is too thick.
8. Cover, lower the heat to low and simmer for another 5 minutes.
9. Garnish with fresh basil and vegan Parmesan and serve over the spaghetti.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

GarlicOnionCarrotMushroomPastaTomato pasteLentilSpaghetti