Pumpkin Lentil Bolognese with Spaghetti

To make pumpkin lentil bolognese from scratch, start by cooking green lentils in vegetable stock until tender. In a separate pan, sauté garlic and onion in olive oil, then add crushed tomatoes, pumpkin purée, fresh herbs, and seasonings. Combine the cooked lentils with the sauce and serve over spaghetti for a hearty meal.

Yes, pumpkin lentil bolognese is a vegan-friendly recipe as it contains no animal products. It's made with plant-based ingredients like lentils, pumpkin purée, and vegetable stock, making it a nutritious and delicious option for those following a vegan diet.

If you don't have green lentils, you can substitute them with brown lentils or even cooked chickpeas for a different texture. Just keep in mind that cooking times may vary, so adjust accordingly to ensure they are tender.

To store leftover pumpkin lentil bolognese, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of vegetable stock to loosen the sauce if it thickens.

Pumpkin lentil bolognese pairs well with a simple green salad, garlic bread, or roasted vegetables. You can also serve it with a sprinkle of nutritional yeast or vegan parmesan for added flavor.