Looking for a healthy, simple, and budget-friendly meal for your family tonight? Then give this lentil spaghetti recipe a try.
This year we’re going to try and do at least one meat-free meal with our family a week. Not only is it a great way to eat more vegetables and try new recipes, but it can also help lower your grocery bill – double score!
Watch this easy to follow video below, then scroll further for the full ingredients list and some substitute notes when cooking. (Source: This recipe is from the blog Vegan with Curves here)
▢1 tablespoon olive oil
▢1 tablespoon vegan butter (you can use normal butter as well)
▢1 tablespoon garlic paste
▢½ large onion, chopped
▢¼ teaspoon of sea salt
▢¼ teaspoon black pepper
▢¼ cup tomato paste
▢½ cup red cooking wine (you can leave this out)
▢7-8 medium tomatoes, chopped (should equal about 5 cups of tomatoes chopped)
▢1 cup Vegan Bone Broth
▢handful fresh basil, chopped
▢1 tablespoon dried oregano
▢1 tablespoon + 1 teaspoon organic cane sugar
▢¾ cup dried lentils
▢additional fresh basil for garnish optional
▢store-bought Vegan Parmesan Cheese optional
Place the pot over medium-high heat and add oil and butter allowing the oil and butter to get hot and melt. Next, add your garlic paste and onions and saute’ for 2 to 3 minutes until onions start to soften.
Next add salt, pepper, tomato paste, and red cooking wine to your pot and stir until tomato paste is well combined with the wine, onions, and garlic for about 20 to 40 seconds. It should look like a sauce.
Then you will add your fresh tomatoes and stir until it fully combines with the red wine sauce for about 30 to 60 seconds.
To your fresh tomatoes, you are going to add Vegan Bone Broth, fresh basil, dried oregano, and organic cane sugar. Stir until seasonings are fully combined for about a minute. Turn down heat to low and allow it to simmer for about 20 minutes uncovered.
Next, take you’re Immersion (Handheld) Blender and blend your tomato sauce until it is smooth. If you don’t have an Immersion Blender, use a potato masher to get it as smooth as you possibly can. Or you could or carefully add your sauce to a blender, blend until smooth and add it back to your pot.
Once the sauce is smooth, add your dried red lentils and stir them into your sauce. On low heat, simmer for about 20 to 25 minutes uncovered until lentils are tender and thoroughly cooked through. Do NOT overcook your red lentils are they will become too mushy. (Unless you like them that way).
Once lentils become tender, turn off the heat and serve your red lentil spaghetti sauce over spaghetti pasta. Garnish with additional basil if you like and some vegan Parmesan cheese. This goes really well with vegan garlic bread or a fresh salad!
This sauce will keep in the refrigerator for about 4 to 5 days and it can be frozen for up to 1 month.
SUBSTITUTION, COOK, & STORAGE TIPS
- This recipe calls for red lentils because they cook faster than traditional brown lentils. But if all you have is brown lentils, feel free to use those.
- Although fresh tomatoes are highly recommended, canned tomatoes can be substituted.
- You can serve this sauce over penne pasta, rotini pasta, or even zucchini pasta!
- This sauce will keep in the refrigerator for about 4 to 5 days and it can be frozen for up to 1 month.
- RED COOKING WINE: If you prefer not to use red wine in your sauce you can omit it and replace it with an equal amount of vegan broth.
- FRESH TOMATOES: Although fresh tomatoes are highly recommended, canned tomatoes can be substituted.
- VEGAN BONE BROTH: For this recipe, you can substitute it with whatever vegetable broth you desire.
- RED LENTILS: I used red lentils because they cook faster than traditional brown lentils. But if all you have is brown lentils, feel free to use those. You will just need to adjust to a longer cooking time. I have only tried this recipe with red lentils. You could also omit the lentils altogether for a plain tomato sauce and store it for later. When you are ready to use, you could add your choice of vegan crumbles, mushrooms, walnuts, etc.