Spaghetti with lentil bolognaise | Vegan recipe | GF

Buying fake meat isn’t always an option for everyone. Whether it is because it is too expensive, maybe you don’t want to eat fake meat, or  maybe you are allergic to soy.

If i am honest, i haven’t eaten spaghetti bolognaise in years, infact i can’t even remember the last time i did eat it. Typically i would use vegan mince meat as it is easy to just throw together.

However, i decided to try something different and make a bolognaise out of red lentils and beans. (Also, i did have a little bit of vegan mince left over which i did add to the bolognaise, but you can skip this if – like mentioned above – you don’t want to/can’t eat fake meat alternatives.)

I didn’t measure anything for this recipe, i just threw everything together, so i thought i would just write out my recipe and what i did if you are interested in trying! This recipe really doesn’t require any exact measurements anyway.

Also, you can switch red lentils to beluga lentils or green lentils if you want more texture as red lentils can often get mushy. Or you could do a combo of 50/50.

Also because of all the lentils and beans this also makes the meal rich in protein, and the pasta and beans also make a complete protein source! It is of course very rich in fiber which can be hard for some to digest, but if you can stomach the fiber it is a delicious meal!

Also, this works great as a large – and cheap – meal prep 🙂 And add all the veggies you like!

Recipe: 

Ingredients:
Spaghetti of choice – 2-3 portions

Red lentils or beluga lentils, c.a 2 dl

1 vegetable stock & water

1/2 pack black beans

Sweet corn – as much as you like

Cocktail tomatoes

1 can crushed tomatoes

1 small red onion

2 cloves garlic

Broccoli – or other vegetables of choice

Oil & salt and pepper

Optional – vegan mince meat

How to:

Begin by cooking the spaghetti – takes c.a 12-15 minutes.

In a pot add the red lentils. Add enough water to cover the lentils & a little more. Add the  vegetable stock and allow to cook up. Stir every now and then. Note, don’t allow to get mushy!

In a frying pan, fry the onion and garlic along with the cocktail tomatoes. If you are using vegan fake mince, add to the frying pan.

Once the red lentils has begun to cook up add the black beans, sweet corn and broccoli. Add the onion and garlic mix, as well as the crushed tomatoes – as much as you like. Don’t forget to season with your favourite spices!

Allow to simmer a few minutes – but not letting the lentils get too mushy.

Once done, top your spaghetti with the lentil bolognaise!