Lentil Bolognese

Lentils and mushrooms replace meat in this plant-based Bolognese that doesn’t need to simmer all day to develop a deep and delicious flavor. Even though I am usually cooking for two, I like to make four servings of this sauce as it is even better when reheated and can even be frozen for a future meal. Just be sure to only cook half of the spaghetti and zucchini to serve under the sauce for each meal, as that is better when cooked fresh.

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Lentil Bolognese

Prep Time
10 mins

Cook Time
35 mins

Serves
4

INGREDIENTS

1 tablespoon extra-virgin olive oil

8 ounces mushrooms, chopped

1 yellow onion, diced

3 carrots, chopped

1 tablespoon minced garlic

1 1/2 cups dried red lentils

2 cups vegetable stock

1 (26.46-ounce) carton chopped tomatoes

1/3 cup chopped fresh basil

2 teaspoons Mona’s Mediterranean Spice Blend

1/4 cup tomato paste

Salt and pepper to taste

4 ounces gluten free pasta

4 zucchini, spiralized

DIRECTIONS

Heat olive oil in a large pot over medium-high heat.

Add the mushrooms, onion, carrots, and garlic and sauté until the vegetables begin to sweat, about 3 minutes.

Stir in lentils, vegetable stock, chopped tomatoes, basil, and Mediterranean Spice Blend and bring up to a simmer.

Reduce heat to low (just enough to maintain a simmer) and, stirring occasionally, let cook 30 minutes, or until lentils are tender.

Stir in tomato paste and, stirring frequently, let cook 3 additional minutes before seasoning with salt and pepper to taste.

As the sauce cooks, boil the spaghetti according to the package directions, adding zucchini in the last minute of the cook time to heat through. Drain and serve topped with the Bolognese sauce.

Mona’s Tips

If the final sauce is a bit acidic for your taste, simply stir in a pinch of baking soda, which will foam up as it cuts some of the acid from the tomatoes, leaving you with their natural flavor and sweetness.

Ingredient Insider

While fresh is almost always best, I find that the cartons of chopped tomatoes develop the most flavor in a sauce like this with results that can be reproduced time and time again. Fresh tomatoes can be very hit or miss to cook with.

Calories per serving: 435 ∙ Fat: 5.5g ∙ Net Carbs: 63g ∙ Fiber: 16.5g ∙ Sugars: 15.5g ∙ Protein: 26g