This Lentil Bolognese Recipe Will Blow Your Mind!

Cut the spaghetti squash in half and remove the seeds.

Drizzle the spaghetti squash with olive oil and place it on an ovenproof tray.

Roast the spaghetti squash until the strands start to pull apart.

Cut half an onion into cubes and roast it in the oven.

Prepare the base for the bolog sauce by cutting one whole onion in half, removing the skin, and chopping it roughly.

Chop the celery into strips and then into cubes.

Cut half a carrot into strands and then into cubes, ensuring they are not too thick.

Chop one clove of garlic roughly and set it aside.

Chop sundried tomatoes roughly and place them back into the pot.

Sauté the chopped vegetables until they are sweated down.

Add fresh herbs to the sautéed vegetables.

Incorporate the sundried tomatoes back into the mixture.

Add balsamic vinegar, soy sauce, maple syrup, and miso for flavor.

Add lentils, stock, tomato puree, and tomato sauce to the mixture.

Add the roasted onion back into the sauce.

Prepare the cheese sauce by sautéing carrots and onion, adding mustard, silken tofu for creaminess, and nutritional yeast for cheesiness.

Pull apart the spaghetti strands from the roasted squash.

Layer the dish by placing bolog sauce on the bottom, followed by cheese sauce, then more bolog sauce, and more cheese sauce on top.

Grill the assembled dish in the oven for 3 to 5 minutes.

Drizzle with olive oil and sprinkle with fresh herbs before serving.

Equipment Needed

Spice Level:

Dietary