Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dried lentils, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 pound spaghetti or any pasta of your choice
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add carrots and celery and cook until vegetables are tender, about 10 minutes.
3. Add lentils, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
4. If desired, use a blender or immersion blender to puree the sauce until smooth.
5. Cook spaghetti according to package instructions until al dente.
6. Serve spaghetti with the vegetarian bolognese sauce and grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 8g
Carbohydrates: 77g
Protein: 20g
Sodium: 600mg
Fiber: 12g
Substitutions for ingredients:
- Lentils can be substituted with any other legumes such as chickpeas or kidney beans.
- Crushed tomatoes can be substituted with tomato sauce or diced tomatoes.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add chopped mushrooms for a meatier texture.
- Use zucchini or eggplant instead of carrots and celery.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Rinse and drain the lentils before adding them to the pot to remove any dirt or debris.
- Pureeing the sauce is optional, but it creates a smoother texture.
- Add more vegetable broth if the sauce is too thick.
Storage instructions:
Store the leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a pot over medium heat until heated through.
Presentation ideas:
Serve the spaghetti and sauce in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, red pepper flakes
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or water.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to rinse and drain the lentils before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bolognese sauce originated in Bologna, Italy, and traditionally contains ground beef or pork. This vegetarian version uses lentils as a protein source.
Flavor profiles:
The sauce is savory and slightly sweet from the carrots and tomatoes.
Serving suggestions:
Serve the spaghetti and sauce with a glass of red wine.
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Region: Italian