ONE PAN Lentil Bolognese Hearty, Nutritious, and delicious

Heat a pan over medium flame and add 3 tablespoons of olive oil.

Chop 1 celery stalk, 1 carrot, 2 cloves of garlic, and 1 onion into small pieces.

Add the chopped vegetables to the pan and stir-fry for about 5 minutes.

Season with salt and black pepper to taste, and add dry oregano and smoked paprika (optional).

Pour in 1 cup of red wine and stir.

Add 1 heaped tablespoon of tomato puree and 1 can of whole tomatoes (chopped with scissors) into the pan.

Add 1-2 cups of vegetable stock and stir everything together.

Cover the pan with a lid and simmer for about 15-20 minutes, stirring occasionally to prevent lentils from sticking to the bottom.

Taste the lentils to ensure they have a little crunch but are very soft.

Add spaghetti to the pan without breaking it up and let it sink into the mixture.

Stir the spaghetti gently after a minute and cover the pan again for a couple of minutes to cook the pasta.

Check the consistency of the sauce; it should be thick and the spaghetti should be cooked.

Stir in fresh basil and turn off the flame.

Serve with a sprinkle of nutritional yeast flakes and additional basil for garnish.

Equipment Needed

Spice Level:

Dietary