LENTIL BOLOGNESE WITH SPAGHETTI
This lentil
bolognese sauce is hearty with red lentils and mushrooms, flavors with herbs,
sauce and excellent with spaghetti or other pasta.
Ingredients
- 2 TB olive oil
- 3 cup water
- 2 carrots grated
- 1 onion chopped
- 1/2 tsp paprika
- 1 cup lentils
- 2 stalks of celery chopped
- salt and pepper to taste
- 28 oz can of crushed tomatoes
- 1 medium spaghetti squash
- 3 cloves garlic minced
- 1 TB apple cider vinegar
- 1 tsp vegan worcheshire sauce (optional but tasty)
Toppings:
- Fresh parsley
- Vegan Parmesan
Instructions
For the
spaghetti squash
First, preheat
the oven to 400 degrees.
Then, cut
the spaghetti squash in half (not lengthwise) to have essentially 2 cup shapes
and cut the seeds.
Place halves
cut side down in a roasting pan.
Bake for
about 35 to 45 minutes or until you can easily pierce a fork through the flesh
to the skin.
Carefully
remove the sprigs of squash to make them look like spaghetti.
For the
sauce:
First, while
the spaghetti squash is cooking, add 1 cup of lentils to a saucepan with 3 cups
of water. Cook until the lentils are tender (about 15-20 minutes). Drain the
lentils and discard any remaining water in the pot.
Then, heat
the oil, onion and garlic in a large saucepan for 5 minutes until the onion is
translucent.
Add the
carrots, celery, tomatoes, paprika, apple cider vinegar, vegetarian worcheshire
sauce, salt and pepper and cook for about 10 minutes.
Add the
lentils and cook for 5 minutes more or until the carrots are tender.
Add
spaghetti squash to bowls, garnish with lentil bolognese, parsley and vegan
parmesan. Happy Cooking Time.
