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Chickpeas, please!

Veggie-Packed Lentil Spaghetti Bolognese

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 200 g 7 oz spaghetti
  • 1/2 cup dry green lentils
  • 1 onion
  • 2 garlic cloves
  • 1 carrot grated
  • 1/2 zucchini diced
  • 100 g 3.5 oz fresh spinach
  • 1 can 400 g / 14 oz diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • vegetarian Parmesan for serving

Method
 

Cook the Lentils
  1. Bring 1 cup of water to a boil in a small saucepan.
  2. Add the lentils and 1/2 teaspoon salt. Cook for about 20 minutes, or until the lentils are tender but still hold their shape.
  3. They don't need to become completely soft at this stage because they'll continue cooking in the tomato sauce.
  4. Drain any excess water and set aside.
Prepare the Vegetables
  1. While the lentils cook, finely dice the onion and garlic.
  2. Grate the carrot using the coarse side of a box grater and cut the zucchini into small cubes.
Start the Bolognese
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion, garlic, grated carrot, and dried oregano.
  3. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.
  4. Add the diced zucchini and cook for another 3–4 minutes.
Add the Tomatoes
  1. Pour in the two cans of diced tomatoes.
  2. Add the cooked lentils, dried basil, and balsamic vinegar. Stir everything together.
  3. Bring to a gentle simmer and cook for about 15–20 minutes, stirring occasionally, until the zucchini and carrot are tender and the tomato sauce has reduced and thickened slightly.
  4. If you prefer a thicker bolognese, simply let it simmer uncovered for a few extra minutes.
Add the Spinach
  1. Add the fresh spinach to the skillet.
  2. It may look like a lot at first, but it will quickly wilt into the sauce.
  3. Stir and cook for another 2–3 minutes, until all the spinach has softened.
  4. Season with salt and black pepper to taste.
Cook the Pasta
  1. Meanwhile, cook the spaghetti according to the package instructions until al dente.
  2. Drain and divide between plates.
  3. Spoon plenty of lentil and vegetable bolognese over the spaghetti and finish with grated vegetarian Parmesan.

Notes

If you want to make this dinner even quicker, replace the dry lentils with approximately 1 1/2 cups cooked or canned green lentils.
Drain and rinse canned lentils, then add them directly to the tomato sauce. There's no need to cook them separately first.