Pasta with red lentil bolognese

This recipe is based off a recipe from the Vegetarian Cooking, but I have modified it signficantly. It definitely ranks in my top five recipes. The picture pairs the bolognese with carrot apple walnut salad


  • 2 cup red lentils
  • 8 ounce frozen chopped spinach (thawed)
  • 8 ounce fresh mushrooms (sliced)
    • Preparation: 20 min
    • Cooking: 40 min
    • Ready in: 1 h


    1. Start boiling water for pasta. In medium saucepan heat olive oil over medium-high heat. Saute onions and celery 4-6 minutes. Add garlic and carrots (and mushrooms if using them); continue sauteing for another 3-5 minutes. Add canned tomatoes, and wine ; cook for another 2-3 minutes. Add lentils, water and spices (and spinach if using it). Cover and simmer over medium heat, stirring occasionally, until lentils are soft (app. 20 minutes). Add the tomato paste and lower the heat. Drain the pasta, and serve the bolognese on top of the pasta. Top with a little vegan parmesan cheese and fresh cracked pepper. Serves 4-6.