Red Lentil Bolognese with Spaghetti
A tomato and split red lentil sauce with softened onion and carrot, served with spaghetti.
Equipment
- 1 Wide saucepan, pasta pot and colander
Ingredients
- 300 g spaghetti
- 150 g split red lentils rinsed and checked for debris
- 1 onion about 120 g, finely diced
- 1 carrot about 120 g, finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 400 g crushed tomatoes
- 600 ml vegetable stock plus water if needed
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt adjust for salty stock
- 1/4 teaspoon black pepper
Instructions
- Rinse the split red lentils and check for debris. Finely dice the onion and carrot, mince the garlic and measure the tomatoes, stock and seasonings. Set out a separate pot for the spaghetti.
- Heat olive oil in a wide saucepan over medium heat. Soften the onion and carrot for about 7 minutes, stirring. Add garlic and tomato paste and stir for 1 minute without burning.
- Add lentils, crushed tomatoes, stock, oregano, salt and pepper. Bring to a gentle simmer and cook uncovered for about 20–25 minutes, stirring regularly, until the lentils are completely tender and the sauce thickens. Add a little water if it dries before the lentils soften.
- While the sauce simmers, cook spaghetti according to its package instructions. Reserve a little pasta water before draining. Taste the sauce, then combine with spaghetti, adding reserved water a spoonful at a time only if needed.
Notes
Use split red lentils, not whole green or brown lentils. Cook pasta alongside the sauce. Wheat pasta contains gluten; check stock and pasta allergen labels.
Refrigerate promptly in shallow containers at 40°F (4°C) or below; use within 3–4 days. Freeze the sauce separately for better texture. Reheat throughout to 165°F (74°C). Images are generated illustrations; no personal kitchen test is claimed.