Easy Lentil Bolognese!🍝 Happy September everyone! Okay I’m a week late, but we spent it at the cottage soaking up the last of summer. So, here’s my first warm and comforting Fall-inspired spaghetti recipe. It’s an easy weeknight dinner, and makes for delish leftovers. I’ve copied the recipe below👇 and you can find it on the blog. Link in profile.
Hope you’re having a lovely start to September. It’s one of my favourite months as food gets cozy. Be prepared for some warming fall inspired bowls from yours truly.😘✌️
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tbsp coconut oil
2 tbsp tomato paste
2 carrots grated
1 zucchini grated
3 cups mushrooms finely chopped
1 1/2 tsp sea salt
2 cups tomato sauce
3/4 cup red lentils
1.5 cups water, plus splashes more if needed
2 tbsp nutritional yeast
2 tsp Italian seasoning
1/4 tsp cayenne pepper flakes, plus more to taste
1/4 tsp pepper
1 tbsp coconut sugar, or brown sugar, more or less
1 lb spaghetti noodles (450 g)
1. In a deep skillet combine onions, garlic, coconut oil, and tomato paste. Cook on medium heat for 10 mins, or until onions turn translucent.
2. Add carrots, zucchini and mushrooms. Sprinkle with sea salt and cook for 10 mins, or until veg is softened.
3. Pour in tomato sauce, red lentils, and water. Season with nutritional yeast, Italian seasoning, cayenne pepper flakes, and pepper. Stir to combine. Bring to a low simmer and cook until red lentils are soft and sauce is thick. About 20 mins. (Optional to add splashes more water to thin). Taste and add coconut sugar to lightly sweeten (I used 1 tbsp total). Season generously with more sea salt, pepper and cayenne pepper to taste.
4. Cook pasta in a pot of boiling water as directed on package instructions until al-dente (about 7 mins). Strain and divide pasta into bowls. Top with lentil bolognese.