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Lentil-Based Vegetarian Spaghetti Bolognese
This delicious and hearty lentil-based vegetarian Spaghetti Bolognese is a healthier and vegan alternative to the classic Italian dish. It’s packed with plant-based protein and flavorful ingredients, like lentils, mushrooms, and tomatoes, and is sure to satisfy your cravings for comfort food.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1/2 cup cooked lentils
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 12 ounces spaghetti, cooked according to package directions
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
- Add the cooked lentils, diced tomatoes, tomato paste, vegan Worcestershire sauce, oregano, basil, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a simmer and cook until the sauce thickens, about 10 minutes.
- Season with salt and pepper, to taste.
- To serve, divide the cooked spaghetti among four plates and top with the lentil bolognese sauce.
- Enjoy!