Lentil Veggie Spaghetti

Lentil Veggie Spaghetti

This is one of my favourite recipes for a lot of reasons; primarily because it’s super easy and fast to make, especially if you have already cooked lentils. I like to cook lentils in larger batches so I can store them in the fridge and quickly add to dishes throughout the week, such as this one. I do the same with chickpeas and kidney beans, as we use them a lot in our house. Cooking them yourself, rather than buying the cans, is much more economical.

I find this meal truly comforting and it has become my go-to pasta dish, appearing in our meal rotation at least once every couple of weeks. None of the ingredients in this dish are overpowering in flavour, so they go together nicely. Shredded carrots make the sauce thicker, and together with the tomato sauce they add sweetness to the dish which is nicely contrasted with the heat, should you choose to make it spicy. Even if you omit the spice, you’ll enjoy the taste and heartiness of this meal. Sometimes great food can be this simple.

Lentil Veggie Spaghetti

Lentil Veggie Spaghetti

Yield

Makes 4 servings

Prep time

Active time:

Total time:

How it's made

1 cup dried lentils, rinsed

 

Place water and lentils into a medium pot. Bring to boil, then lower the heat and simmer for 40 minutes. Alternatively you can use 2 cups of canned, cooked lentils.

3 cups water

 

2 tbsp olive oil

 

Heat up oil in a large pan.

 

1 medium red onion, diced

 

Add onion to the pan and sauté for 5 minutes over medium heat, until translucent.

 

2 garlic cloves, minced

 

Add garlic and cook for 1 minute.

 

2 carrots, shredded

 

Add to the pan and cook for 5 minutes

1-2 bells pepper, any color, sliced

1 jalapeño, diced (optional)

 

2 cups mushrooms, sliced

 

Add mushrooms, and cook for 3 minutes.

 

2 cups cooked lentils

 

Add lentils, and mix well to integrate.

 

2 cups tomato sauce

 

Add to the pan, mix, and cook for 3 minutes. Once it starts to boil, lower the heat to medium low.

 

1 tsp oregano, dry or 1 tbsp fresh

 

Add all spices to the pan, and mix well. Simmer for 5 minutes.

1 tsp basil, dry

1 tsp red pepper flakes (optional)

½ tsp salt

¼ tsp pepper

 

Cook desired amount of spaghetti as per package directions. Divide pasta amongst 4 bowls, and top each bowl with the prepared sauce. If you like, you can sprinkle some vegan parmesan cheese. You can use store bought, or make your own. Below is how I made it.

 

Parmesan style spaghetti topper

 

½ cup blanched almonds

 

Place all ingredients into a blender and blend for about 30 seconds, or until a parmesan-like texture is achieved.

½ cup cashews

¼ cup nutritional yeast

½ tsp salt

¼ tsp garlic powder

Helpful tips

This sauce can be store in the fridge for up to 3 days. It is easy to reheat. Simply place it into a pot and cook over medium heat until heated through, mixing frequently. Serve as is, or indulge and pair it with a nice slice of garlic bread.