Budget Lentil Bolognese with Whole-Wheat Spaghetti
A rich, meaty-tasting sauce made with lentils instead of beef. It costs a fraction of the price, feeds six and freezes beautifully.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 Onion, finely diced
- 2 Carrots, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 1 cup Dry brown or green lentils, rinsed
- 1 can (28 oz) Crushed tomatoes
- 2 tbsp Tomato paste
- 3 cups Low-sodium vegetable broth
- 12 oz Whole-wheat spaghetti
- 1/3 cup Grated Parmesan
- 1 tsp Dried oregano
Directions
- Warm oil in a large pot; cook onion, carrots and celery 8 minutes until soft. Add garlic, oregano and tomato paste for 1 minute.
- Add lentils, crushed tomatoes and broth. Simmer, partly covered, 25 to 30 minutes until the lentils are tender, stirring now and then.
- Meanwhile cook the spaghetti. Season the sauce with salt and pepper.
- Toss pasta with sauce and top with Parmesan. Freeze extra sauce in portions.
Calorie breakdown
Spaghetti 200 · lentils 113 · olive oil 40 · tomatoes 52 · Parmesan 23 · vegetables 27
💡 Lighter tip: Blend half the sauce smooth for picky eaters: the lentils disappear.
Helpful for this recipe
Large stainless stockpotShop on Amazon →Freezer-safe soup containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →