Cook the spaghetti as per package instructions or cook them in a pot of boiling water with some salt until al dente. Drain the water and keep it aside.
In a 6-quart Pot, add some Olive oil. As the oil shimmers, add the chopped onions, chopped carrots, chopped scallions, and minced garlic. Stir briefly and allow the veggies to tenderize over medium-low heat for 2-3 minutes.
Now, add the spices - Garlic powder, Onion Powder, Smoked Paprika, Ground Cumin, Oregano, Red Pepper Flakes, Ground Black Pepper, and salt. Toss to combine and cook the spices for 2-3 minutes until the raw smell goes away. Now, add the canned tomatoes and the lentil. Stir until combined.
Add some water and cover cook the Lentil bolognese sauce for 20-30 minutes. Stir in between.
Serve the Lentil Bolognese sauce over a bed of cooked Spaghetti with some freshly chopped basil on top. Enjoy!
You can store the leftover Lentil Bolognese sauce in an air-tight container in the refrigerator for 2 weeks. You can also freeze this in an air-tight container for up to 3 months. Thaw overnight in the refrigerator before reuse.
Lentil Bolognese with Spaghetti
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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Lentil Bolognese with Spaghetti https://www.recipemagik.com/lentil-bolognese-with-spaghetti-vegan-plant-based-dinner/