Jow - Recipe: Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

We promise you won't miss the meat in this vegetarian version of an Italian classic!

4 minutesPrep time
21 minutesCook time
611 cal.Per serving
  

Utensils

Stovetop, Pot (small), Frying pan, Colander

recipe

Lentils (dry)

Step 1

Cook the lentils according to the instructions on the package. When done, drain & set aside.

Yellow onion
Carrots (fresh)

Step 2

Meanwhile, peel & grate or finely dice the carrot. Peel & finely dice the onion.

Garlic

Step 3

Heat a drizzle of olive oil in a pan over medium heat. Add the onions, garlic (minced or crushed) & carrots.

Step 4

Cook, stirring frequently, for 2 minutes or until vegetables are softened. Season with salt & pepper.

Tomatoes (crushed)

Step 5

Add the canned chopped or crushed tomatoes & an equal portion of water. Season with salt & pepper. Cover & simmer for 15 minutes over medium-low heat.

Pasta (spaghetti)

Step 6

As the sauce cooks, bring a pot of salted water to a boil & cook the pasta according to package instructions. Drain & set aside.

Lentils (dry)

Step 7

After the sauce has simmered for 15 minutes, add the lentils. Cook, stirring frequently, for 3-4 more minutes.

Step 8

Add the spaghetti to the sauce. Toss to combine. Remove from heat. Add a drizzle of olive oil & fresh basil leaves (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy611 cal.
Fat17g
Carbohydrates83g
Protein25g

On average, one serving of the recipe "Vegetarian Spaghetti Bolognese" contains 611 Energy, 17 g of Fat, 83 g of Carbohydrates, 25 g of Protein.

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