Lentil Spaghetti (Printer-Friendly Layout)
Simmer lentils, veggies, and tomatoes together and spoon the flavorful sauce onto hot, chewy spaghetti.
# Ingredients You'll Need:
→ Sauce Base
01 -
4 minced garlic cloves
02 -
2 medium celery stalks, chopped up fine
03 -
2 medium carrots, diced small after peeling
04 -
1 big yellow onion, cut into little bits
05 -
2 tablespoons extra virgin olive oil
→ Main Filling
06 -
1.5 cups of rinsed green or brown lentils
07 -
2 tablespoons thick tomato paste
08 -
4 cups veggie broth (pick the low-sodium one)
09 -
1 (794g) can crushed tomatoes
→ Herbs & Seasoning
10 -
Cracked black pepper, to taste
11 -
Pinch of salt, add as much as you like
12 -
1 teaspoon sweet dried basil
13 -
1 teaspoon dried oregano
14 -
1 bay leaf tossed in whole
15 -
1 tablespoon soy sauce or tamari for saltiness
16 -
1 teaspoon tangy balsamic vinegar
17 -
0.25 to 0.5 teaspoon chili flakes (only if you want some heat)
→ Pasta & Finale
18 -
Sprinkle chopped basil or parsley for serving
19 -
Grate vegan parmesan or shake on nutritional yeast (that’s up to you)
20 -
500g dried pasta (spaghetti or any shape you like best)
# Step-by-Step Instructions:
01 -
Spoon the rich sauce on top of bowls of pasta, or mix everything up in the pot. Add a flurry of basil or parsley, then a bit of vegan cheese or nutritional yeast if you’re into that.
02 -
Pull out the bay leaf. Drizzle in balsamic vinegar. Taste your sauce and add salt or pepper until it's just right for you. Need it looser? Splash in some of that saved pasta water.
03 -
Roll a big pot of salty water to a boil while sauce does its thing. Drop in your pasta and cook it like the box says, until it’s got bite. Save aside about a cup of the cooking water before draining.
04 -
Bring everything to a gentle bubble, then turn the heat low. Pop a lid on. Give it a stir every so often, around every 10–15 minutes. Let it all hang out for 40–50 minutes, until the lentils are cooked but not mushy. If it gets too thick, splash in a bit more water or broth.
05 -
Dump in the lentils first, give them a good stir, then add tomatoes and broth. Make sure you scrape up the bottom. Toss in the bay leaf now.
06 -
Squeeze in the tomato paste, stirring a lot, and let it cook for a couple minutes. Pour in the soy sauce or tamari, mix it real well.
07 -
Mix in the chopped garlic and let it hang out for about a minute until it smells great. Throw in the dried herbs and pepper flakes, if you want heat. Let those toast for another half minute.
08 -
Heat the olive oil in your big pot over medium. Once it’s hot, add all the onion and cook until it’s soft and see-through, around 5 to 7 minutes. Next, add carrots and celery and keep cooking till everything’s super tender and starting to get some color, about 8 to 10 minutes more.
# Extra Tips and Tricks:
01 -
Letting the veggies cook slowly builds loads of flavor in the final sauce.
02 -
Use tamari instead of soy sauce if you need it gluten-free.
03 -
Thin out your sauce with that starchy pasta water if you want it to coat noodles just right.