This hearty lentil bolognese is packed with flavor and perfect over pasta. Totally vegan, and easy enough for a weeknight!
- 12 ounces dried spaghetti
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- ¾ cup dry white wine
- 1 (28 ounce or 800 gram) can diced tomatoes
- ¼ cup tomato paste
- ½ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon organic granulated sugar
- 1 ½ cups cooked or canned (and drained) brown lentils1
- Salt and pepper, to taste
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Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.
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While the pasta cooks, coat the bottom of a large pot with a tablespoon of olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
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Add the garlic and cook it for about a minute, until very fragrant.
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Add the wine, bring it to a simmer, and let it cook until reduced by about half, about 4 minutes.
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Stir in the tomatoes, tomato paste, milk, soy sauce, thyme, oregano, and sugar.
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Raise the heat and bring the sauce to a simmer. Lower the heat and let the sauce simmer for about 30 minutes, until the veggies are tender and the sauce is thick.
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Stir in the lentils and cook the sauce for a minute more, until the lentils are heated.
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Remove the pot from heat and season the sauce with salt and pepper to taste.
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Ladle over pasta and serve.
- To prepare 1 ½ cups of cooked lentils, place ¾ cup of dry lentils in a small saucepan and cover them with water. Place the pan over high heat and bring the water to a boil. Lower the heat and let the lentils simmer until tender, about 20 minutes. Drain the lentils.