Easy red lentil pasta recipe, clean and vegan
a flavorful plant-based Bolognese sauce
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Yield: 3-4 1x
Ingredients
Scale
- 1 tablespoon extra virgin olive oil (EVOO)
- 3 onions, diced
- 3 garlic cloves, minced
- 2 medium carrots, finely grated
- 150 g red lentils
- 600 ml vegetable broth
- 400 grams/ 14 0z. tinned chopped tomatoes (BPA-free)
- 2 tablespoon oregano
- 2 tablespoon thyme
- salt and pepper to taste
- fresh basil
- 500 grams whole grain Spaghetti, cooked according to package instructions
Instructions
- Cook your whole grain pasta in a large pot with salted water according to package instructions.
- Set aside.
- Heat oil in a large pan (or Thermomix) and add the onions and garlic. Sweat for 2-3 minutes over medium heat and then add the carrots. Cook for another 2-3 minutes.
- Add the lentils, tomatoes, vegetable stock, oregano and thyme, stir to combine and bring to the boil. Reduce to simmer and cook for 25 minutes until the lentils and vegetables are soft. (stir in between occasionally).
- Taste with salt and pepper.
- Serve immediately with cooked whole grain spaghetti or other pasta and garnish with some fresh basil.
Notes
- If you want to intensify the tomato taste you can add 2 tablespoons of tomato paste
- Sprinkle some red pepper flakes for a spicier taste
- If you prefer your red lentils al dente, then cook them not longer than 15 – 20 minutes
Find it online: https://leanjumpstart.com/red-lentil-pasta-recipe/