Vegetable Lentil Bolognese Spaghetti with Garlic Bread

A hearty and satisfying dish that is sure to be a weeknight staple.


Vegetable Lentil Bolognese Spaghetti


Vegetable Lentil Bolognese
1 package of spaghetti
1 tbsp olive oil
1/2 red onion, diced
1/4 cup of carrots, diced
1/4 cup of zucchini diced
2 cloves of garlic, minced
1 - 398 ml can of Italian stewed tomatoes
1 can of lentils
1 - 28 oz can of crushed tomatoes
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp sugar or another type of sweetener
salt and pepper to taste

Garlic Bread
slices of your favorite bread
vegan butter
garlic powder
dried parsley flakes


How to make vegetable lentil bolognese

  1. Cook pasta according to packaging instructions in salted water.
  2. While you wait for the water to boil, start the bolognese sauce.
  3. In a large deep fry pan over medium-high heat add oil and heat for a couple of minutes.
  4. Add the onion and carrots first and cook for four minutes. Next add the zucchini and cook for another two minutes. The vegetables should be nice a soft.
  5. Add the garlic and crushed tomatoes. Turn the heat to medium and let it cook until the liquid starts to reduce. About 6-8 minutes.
  6. Lower the heat to low and add the crushed tomatoes and spices. Stir to combine. Simmer for an additional 6 minutes or until the pasta is done.
  7. Serve the bolognese sauce over your cooked pasta. Enjoy with a few slices of garlic bread.

Quick and Easy Garlic Bread

  1. Butter your slices of bread on both sides.
  2. Lightly dust with seasonings.
  3. If eating right away, toast for four minutes or until bread starts to crisp.
  4. If packing bread for later, wrap slices in plastic wrap and toast when ready to consume.