Name: Spaghetti with Vegan Lentil Bolognese
Ingredients: 2 tablespoons Olive Oil: Use a good quality extra virgin olive oil for a rich, fruity base to sauté your vegetables.; 1 large Yellow Onion (about 2 cups, finely diced): Provides the sweet, aromatic foundation of the sauce.; 2 large Carrots (about 1 ½ cups, finely diced): Adds a natural sweetness and vibrant color, a key component of the classic Italian soffritto.; 2 Celery Stalks (about 1 ½ cups, finely diced): Offers a subtle, earthy bitterness that balances the sweetness of the carrots and onions.; 8 ounces Cremini Mushrooms (finely chopped): This is a key ingredient for creating a deep, umami-rich, and “meaty” texture.; 4-5 cloves Garlic (minced): For that pungent, aromatic kick that is essential in any good Italian-style sauce.; 1 ½ cups Brown or Green Lentils (rinsed): The star of the show. Brown or green lentils hold their shape well during cooking, providing a wonderful, hearty bite.; 2 tablespoons Tomato Paste: A concentrated tomato flavor that adds incredible depth and a beautiful ruby color to the bolognese.; ½ cup Dry Red Wine (such as Merlot or Cabernet Sauvignon): This is optional but highly recommended. It deglazes the pan and adds a complex, robust layer of flavor.; 1 (28-ounce) can Crushed Tomatoes: Forms the primary liquid and flavor base of the sauce, providing a bright, tangy tomato taste.; 4 cups Vegetable Broth: Used to cook the lentils and thin the sauce to the perfect consistency. Use a low-sodium version to better control the salt level.; 1 tablespoon Soy Sauce or Tamari: A secret weapon for umami! It adds a savory, salty depth that mimics the complexity of a traditional bolognese.; 2 teaspoons Dried Oregano: A classic herb that brings a peppery, aromatic warmth.; 1 teaspoon Dried Basil: Adds a touch of sweet, anise-like flavor.; 1 Bay Leaf: Infuses the sauce with a subtle, herbal background note as it simmers.; Salt and Freshly Ground Black Pepper (to taste): To season and enhance all the flavors.; 1 pound Spaghetti or other long pasta: The classic vessel for carrying this delicious sauce.; For Garnish (Optional): Fresh basil or parsley, a drizzle of high-quality olive oil, red pepper flakes, or vegan parmesan cheese.

Ingredients

Scale

2 tablespoons Olive Oil: Use a good quality extra virgin olive oil for a rich, fruity base to sauté your vegetables.
1 large Yellow Onion (about 2 cups, finely diced): Provides the sweet, aromatic foundation of the sauce.
2 large Carrots (about 1 ½ cups, finely diced): Adds a natural sweetness and vibrant color, a key component of the classic Italian soffritto.
2 Celery Stalks (about 1 ½ cups, finely diced): Offers a subtle, earthy bitterness that balances the sweetness of the carrots and onions.
8 ounces Cremini Mushrooms (finely chopped): This is a key ingredient for creating a deep, umami-rich, and “meaty” texture.
4-5 cloves Garlic (minced): For that pungent, aromatic kick that is essential in any good Italian-style sauce.
1 ½ cups Brown or Green Lentils (rinsed): The star of the show. Brown or green lentils hold their shape well during cooking, providing a wonderful, hearty bite.
2 tablespoons Tomato Paste: A concentrated tomato flavor that adds incredible depth and a beautiful ruby color to the bolognese.
½ cup Dry Red Wine (such as Merlot or Cabernet Sauvignon): This is optional but highly recommended. It deglazes the pan and adds a complex, robust layer of flavor.
1 (28-ounce) can Crushed Tomatoes: Forms the primary liquid and flavor base of the sauce, providing a bright, tangy tomato taste.
4 cups Vegetable Broth: Used to cook the lentils and thin the sauce to the perfect consistency. Use a low-sodium version to better control the salt level.
1 tablespoon Soy Sauce or Tamari: A secret weapon for umami! It adds a savory, salty depth that mimics the complexity of a traditional bolognese.
2 teaspoons Dried Oregano: A classic herb that brings a peppery, aromatic warmth.
1 teaspoon Dried Basil: Adds a touch of sweet, anise-like flavor.
1 Bay Leaf: Infuses the sauce with a subtle, herbal background note as it simmers.
Salt and Freshly Ground Black Pepper (to taste): To season and enhance all the flavors.
1 pound Spaghetti or other long pasta: The classic vessel for carrying this delicious sauce.
For Garnish (Optional): Fresh basil or parsley, a drizzle of high-quality olive oil, red pepper flakes, or vegan parmesan cheese.

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Instructions

Prepare the Soffritto: Begin by preparing your vegetable base, known in Italian cooking as a soffritto. This step is crucial for building a deep flavor foundation, so don’t rush it. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely diced onion, carrots, and celery. Sauté the vegetables, stirring occasionally, for about 10-12 minutes. You’re looking for them to become very soft and fragrant, and the onion should be translucent. This slow cooking process coaxes out their natural sweetness. Season generously with a pinch of salt and black pepper during this stage to help draw out the moisture and flavor.
Add Mushrooms and Garlic: Add the finely chopped cremini mushrooms to the pot. Continue to cook, stirring frequently, for another 8-10 minutes. The mushrooms will initially release a lot of water. Keep cooking until that water has evaporated and the mushrooms have reduced in size and started to brown. This browning process, known as the Maillard reaction, is essential for developing a deep, savory, umami flavor. Once the mushrooms are well-browned, add the minced garlic and cook for just one more minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Toast the Tomato Paste: Push the vegetables to one side of the pot to create a small open space. Add the 2 tablespoons of tomato paste directly to this hot spot. Allow it to cook for 1-2 minutes, stirring it constantly. This step “toasts” the paste, which caramelizes its sugars and deepens its flavor, removing any raw or tinny taste. Once it has darkened slightly in color, stir it into the vegetable mixture until everything is well coated.
Deglaze with Wine: If using, pour in the ½ cup of dry red wine. Use a wooden spoon or spatula to scrape up any browned bits that have stuck to the bottom of the pot. These little bits, called fond, are packed with flavor. Let the wine bubble and cook for 2-3 minutes, or until the strong smell of alcohol has cooked off and the liquid has reduced by about half. This process, called deglazing, incorporates all that concentrated flavor from the bottom of the pot back into your sauce.
Combine Remaining Ingredients: Now it’s time to bring it all together. Add the rinsed brown or green lentils, the can of crushed tomatoes, the 4 cups of vegetable broth, the soy sauce or tamari, the dried oregano, dried basil, and the bay leaf to the pot. Stir everything thoroughly to combine.
Simmer for Flavor: Bring the sauce to a boil, then immediately reduce the heat to low. Cover the pot and let the sauce simmer gently for at least 45-60 minutes. Stir it every 15 minutes or so to prevent the lentils from sticking to the bottom. The longer it simmers, the more the flavors will meld and deepen. The lentils should be tender but not mushy, and the sauce should have thickened considerably. If the sauce becomes too thick for your liking during the simmering process, you can add a small splash of additional vegetable broth or water to reach your desired consistency.
Final Seasoning and Pasta: While the sauce is finishing its simmer, bring a large pot of salted water to a rolling boil. Cook your spaghetti according to the package directions until it is al dente (firm to the bite). Once the bolognese has finished simmering, remove the bay leaf. Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed. You might also want to add a splash of balsamic vinegar at this stage to brighten up the flavors.
Serve and Enjoy: Drain the cooked spaghetti well. You can either toss the spaghetti directly with the lentil bolognese in the large pot or serve the pasta onto individual plates and top it with a generous ladle of the sauce. Garnish with fresh basil, a drizzle of good olive oil, or a sprinkle of vegan parmesan cheese before serving hot.

Nutrition

Serving Size: one normal portion
Calories: 400
Fiber: 16g
Protein: 18g