Lentil-Based Vegetarian Spaghetti Bolognese

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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:

  1. 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.
  2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
  3. Add the cooked lentils, diced tomatoes, tomato paste, vegan Worcestershire sauce, oregano, basil, and red pepper flakes (if using). Stir to combine.
  4. Bring the mixture to a simmer and cook until the sauce thickens, about 10 minutes.
  5. Season with salt and pepper, to taste.
  6. To serve, divide the cooked spaghetti among four plates and top with the lentil bolognese sauce.
  7. Enjoy!