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Red lentil bolognese with spaghetti

Red lentils simmer with tomatoes, carrots, celery root, and oregano for a meatless bolognese served with spaghetti and Parmesan. Serves 4.

Italian cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
Cuisine
Italian
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Lentil bolognese is a meatless version of bolognese sauce: instead of ground meat, red lentils simmer in tomatoes with carrots, celery root, and onion, breaking down to thicken the sauce. Serve it with spaghetti and Parmesan.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Vegetables

    10 min

    Finely chop the onion, carrot, and celery root. Cook in the olive oil for 8–10 minutes, until softened. Add the garlic and tomato paste and stir briefly.

  2. Sauce

    20 min

    Add the rinsed lentils, tomato puree, 300 ml water, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

  3. Pasta

    10 min

    Meanwhile, cook the spaghetti in salted water according to the package directions, then drain.

  4. Serve

    Serve the spaghetti with the sauce, sprinkled with Parmesan.

Tip: Let the sauce simmer longer over low heat if you have time. The lentils will break down further, making the bolognese thicker.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
716 kcal
Protein
29 g
Carbohydrates
118 g
of which sugars
12 g
Fat
15 g
of which saturates
3.4 g
Fiber
11 g
Salt
2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Šošovicové bolognese z červenej šošovice so špagetami

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