Lentil Bolognese

 

🌿 Simple Lentil Bolognese with Spaghetti

A cozy, plant-based twist on a classic dish

One of the easiest ways to eat more plants is to give familiar favorites a healthy makeover. This lentil bolognese is rich, hearty, and comforting — yet completely plant-based. Instead of minced meat, we’re using red lentils, which are full of protein, fiber, and minerals.

It’s the kind of meal you’ll find in many of the world’s Blue Zones: simple, nourishing, and made with ingredients you probably already have at home.

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✨ Ingredients (2–3 portions)

• 1 red onion

• 2 cloves garlic

• ½ bell pepper

• 2 tbsp olive oil

• ½ dl (about 3 tbsp) tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 ½ dl dried red lentils

• 2 vegetable bouillon cubes

• 2 tbsp Japanese soy sauce

• 5 dl water

• Salt & black pepper to taste

To serve:

• Whole grain or regular spaghetti

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🍳 How to Make It

1. Peel and chop the onion, garlic, and bell pepper.

2. Heat the olive oil in a pan and sauté the vegetables for a few minutes until soft.

3. Stir in the tomato paste, thyme, and rosemary — let the flavors bloom.

4. Add the red lentils, bouillon cubes, soy sauce, and water.

5. Simmer for about 20 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened. Add more water if needed.

6. Season with salt and black pepper to taste.

7. Serve over freshly cooked spaghetti.

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💡 Tips & Variations

• Add a handful of fresh spinach or kale at the end for extra greens.

• Swap spaghetti for zucchini noodles for a lighter option.

• Sprinkle with fresh parsley before serving for color and freshness.