Spaghetti with Lentil Bolognese

posted in: Recipes 0

Spaghetti with lentil bolognese is a dish I created because I wanted to use lentils in a different way. The lentils are a pretty blank canvas so they absorbed a ton of flavor while cooking. For those of you not into lentils, I would say this is a good intro. If you wanted an even more healthy option, you can leave out the pasta and just enjoy the lentil bolognese by itself with a salad. I hope you like it!

Spaghetti with Lentil Bolognese

Prep Time5 mins
Cook Time1 hr 15 mins
Course: Main Course
Cuisine: American, Italian
Keyword: meat subtitute
Servings: 4
Calories: 739kcal
Author: SatMorning21


  • 1 lb Spaghetti
  • ¾ Cup Lentil
  • 2 Carrots small - diced
  • 1 Onion small - diced
  • 2 stalks Celery
  • 28 oz Tomato Sauce
  • ½ Cup Milk
  • 2/3 Cup Red wine
  • 1 T Basil dried
  • ½ T Oregano dried
  • ½ TB Sugar
  • 1 T Salt
  • ½ T Worcestershire sauce
  • ½ Cup Chicken broth
  • 3 cloves Garlic
  • 2 TB Butter


  • Heat large pot/pan, like a dutch oven, over medium heat.
  • Add oil and warm for a couple minutes.
  • Add onions, carrots and celery to the pan and saute for 6-8 minutes.
  • Dump the veggies into a food processor and buzz until almost smooth. Then return to the pan with the garlic.
  • Add red wine and cook for 5-7 minutes.
  • Add tomato sauce sugar, oregano, basil, salt, and worcestershire sauce. Cover and cook for 30 minutes.
  • Add lentils and milk to the pan and cook an additional 25 minutes uncovered.
  • Add butter and turn off heat, swirling the butter until dissolved.
  • Serve with pasta and fresh parm!


Calories: 739kcal | Carbohydrates: 129g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 3025mg | Potassium: 1584mg | Fiber: 19g | Sugar: 19g | Vitamin A: 6309IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 7mg





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