Ingredients
Vegetables & Base
- 2 tbsp coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 carrots, grated
- 1 zucchini, grated
- 3 cups mushrooms, finely chopped (8 oz / 227g)
Seasonings & Sauces
- 1 1/2 tsp sea salt
- 2 tbsp tomato paste
- 2 cups tomato sauce
- 2 tbsp nutritional yeast
- 1 tbsp coconut sugar or brown sugar
- 2 tsp Italian seasoning
- 1/4 tsp cayenne pepper flakes (or more to taste)
- 1/4 tsp pepper
Legumes & Pasta
- 3/4 cup red lentils
- 1.5 cups water (plus splashes more if needed)
- 1 lb spaghetti noodles (450g)
Optional Garnish
- Fresh chopped parsley
Instructions
- Boil Water for Pasta: Bring a large pot of salted water to a rolling boil. This is for cooking the spaghetti noodles later.
- Sauté Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the chopped onions and finely chopped garlic, then reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add Vegetables: Stir in the grated carrots and zucchini, then sprinkle with 1 1/2 teaspoons sea salt. Cook for approximately 7 minutes until the vegetables soften. Next, add the finely chopped mushrooms and cook for an additional 10 minutes until the mushrooms release their moisture and brown nicely.
- Make the Lentil Bolognese Sauce: Pour in 2 cups of tomato sauce, 3/4 cup red lentils, and 1.5 cups water. Season with 2 tablespoons nutritional yeast, 1 tablespoon coconut sugar, 2 teaspoons Italian seasoning, 1/4 teaspoon cayenne pepper flakes, and 1/4 teaspoon black pepper. Stir thoroughly to combine all ingredients evenly. Bring the mixture to a low simmer and cook for about 15 minutes, occasionally stirring, until the lentils are tender and the sauce has thickened.
- Cook Spaghetti: While the sauce simmers, cook the spaghetti noodles in the boiling salted water until al dente, about 7 minutes according to package instructions. Drain carefully.
- Combine and Serve: Add the cooked spaghetti noodles directly into the skillet with the lentil bolognese sauce. Gently toss to coat the pasta evenly in the sauce. If needed, add a splash of reserved pasta water to reach the desired sauce consistency. Serve hot, topped with freshly chopped parsley if desired.
Notes
- You can adjust the cayenne pepper flakes to your preferred spice level.
- If you prefer a thinner sauce, add extra splashes of pasta water when mixing the noodles and sauce.
- For added depth, try using vegetable broth instead of water when cooking the lentils.
- Leftover sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
